I roll my dough on the top of my freezer chest. Unless you live in the tropics, you can wait until it is cold outside and open the window. I bet plenty of Christmas cookies are made in a cold room.
Also, there are ways to decrease the water content of the dough without compromising the flavor. For example:
1. use rendered butter.
2. leave out eggwhites or replace with powdered eggwhites.
3. use more concentrated "flavor oils" instead of "extracts."
Also, there are ways to decrease the water content of the dough without compromising the flavor. For example:
1. use rendered butter.
2. leave out eggwhites or replace with powdered eggwhites.
3. use more concentrated "flavor oils" instead of "extracts."
