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Aluminum Foil - buy lots of it. This is an easy way to roll-out, transfer and bake your pieces. Cut a piece of foil the same size as your cookie sheet. Swipe your counter/table with a damp sponge. Lay the foil on top of the damp counter/table. This will prevent the foil from slipping around (too much water and the foil will slip - experiment and find the amount you need). Sprinkle the foil with flour, roll-out your dough, cut your pieces, lift the entire piece of foil onto your cookie sheet and bake. When done in the oven, remove the cookie sheet, transfer the foil to a flat surface (counter/table top works well) to let cool. Use a fresh piece of foil for each roll-out. (If it wasn't for this trick, I wouldn't be making Gingerbread Houses!)
