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"If you're like us, you've always dreamed of turning your kitchen into a cookie factory. You've just gotta believe in yourself. Even though \"master\" is in its name, our &lt;a href=\"http://www.bonappetit.com/recipe/ultimate-sugar-cookies\" target=\"_blank\"&gt;master sugar cookie recipe&lt;/a&gt; requires absolutely no expertise. And with these tips for getting started, even a total novice will soon wield the rolling pin like a professional. In other words, schedule a ribbon-cutting ceremony\u2014your cookie factory is open for business.\r\n\r\n&lt;strong&gt;Get the Recipe: &lt;a href=\"http://www.bonappetit.com/recipe/ultimate-sugar-cookies\"&gt;Ultimate Sugar Cookies&lt;/a&gt;&lt;/strong&gt; If you chilled the dough, let it sit out for a few minutes so it\u2019s easier to roll out. Work on a lightly floured piece of parchment paper or marble to prevent the dreaded sticking. If the dough gets soft or sticky, pop it back in the fridge to firm up again. Cut out your shapes as close together as possible to minimize waste (you can also reroll the scraps). &lt;a href=\"http://www.bonappetit.com/recipe/ultimate-sugar-cookies\"&gt;Sugar cookies&lt;/a&gt; don\u2019t spread much while baking, so you only need to leave an inch between them. Because large cookies take longer to bake than small ones, always keep similar shapes together. Rotate the sheets from front to back halfway through baking for even browning. &lt;strong&gt;Parchment paper, your secret weapon:&lt;/strong&gt; Use the sheets to roll, cut, and bake."^^<http://www.w3.org/2001/XMLSchema#string>
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