<<Disclaimer: Verify this information before applying it to your situation.>> Forgot to add this in my first posting. Recipe using shortening...definitely chill as recipe requests, then roll out on floured flat surface (I use counter top.) I keep rolling pin floured, too...rice or tapioca. Recipe using butter....Don't chill, or chill very little....I found the butter started to solidify and it made it harder to roll until the dough warmed up alittle. The recipe does not call for chilling, but I couldn't get the flour to be absorbed, so I put the whole mess in plastic wrap and pressed it together and put in frig for awhile, while I worked with the first recipe dough. Next time, I'll wrap it and leave it out. I don't like using plastic wrap or wax paper to roll dough. I also found for both recipes that the more I put the scraps together (after using cookie cutters) the better the next rolling. Interesting, since when I used to bake with wheat flour, the more the dough was worked, the more likely it was to get crumbly. Linda