cutting sticky cookie dough

Hello--I am new here and plan on posting this same query to the general and the baking boards unless someone tells me that this is a problem. I like to make pepparkakor, a Swedish spice cookie. My recipes call for quite a bit of corn syrup and molasses. They also offer 2 options for baking: either form the dough into logs and cut into slices after chilling, or roll the dough out and cut into shapes. Either way I choose, I have misshapen cookies because the dough is so sticky. If I roll it into logs, even after freezing the dough is sticky and somewhat fluid when I cut it. If I roll it out, even though I flour the surface, the rolling pin, and the cookie cutters the dough sticks, again resulting in a misshapen (though tasty) cookie. Any helpful comments are greatly appreciated!

[shroomgirl]

Welcome Helen....have you tried adding more flour to your dough, or roll it in corn starch when it's frozen or just cut with a serrated blade when frozen solid....the best thing to do is POST one time in what seems to be the right section.....pastries would be my choice for this question.

HELEN,

coat the cutting utensil

with flour before each cut

or bake in coated ramekins

[This message has been edited by CHEF JOHN 'CJ' (edited 01-12-2001).]

[This message has been edited by CHEF JOHN 'CJ' (edited 01-12-2001).]