Partially thawed pastry is hard to work with.
Plus, if the pastry is warm, the butter will melt and ruin the baking process.
The best way to meet both of these requirements is to let it thaw in the refrigerator overnight.
Then work in small quantities, keeping the pastry cool between each use.
2. Leave enough space between each cookie on the baking sheet. If you don’t, the cookies will bake into each other as they expand.
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