I always had problems rolling my dough when it was firm from the fridge. I now roll it between wax paper sheets when it's 'fresh' and soft. I then put all the rolled 'sheets' onto a cookie sheet and into the freezer. I let them get really firm and then cut out the cookies. This is great especially if you're working in warm weather. The dough holds it's shape nicely and is easy to cut and transfer to the baking sheet without warping it. It's also easy to keep it frozen if you don't need all the dough. I just put the rolled sections into Ziploc bags (cut in half if they're too big) and they're ready to go the next time I need them 