Instructions

1. Divide the cookie dough into two, three or four equal portions, depending on the amount of dough. Shape each portion into a rectangle.

2. Sprinkle a little water on your work surface and top with one piece of parchment paper, lengthwise. The water helps keep the paper from slipping around.

3. Line up the balsa wood strips along the long edges of the parchment paper. Space them as wide as your rolling pin is long.

4. Put the cookie dough on the parchment. Top with the other piece of parchment paper.

5. Put the rolling pin in the center of the dough with the wood strips under the edges of the rolling pin. Push it away from you. Return to the center and roll towards you. Use even pressure, and try not to roll off the top or bottom edges.

6. Use the wood strips as a guide and keep rolling until the cookie dough is 1/4-inch thick.

7. Remove the wood strips and place the dough on a cookie sheet. Refrigerate for 15 to 20 minutes. You can stack other rolled out portions on top.