Segal begins by cutting the dough into separate pieces, and then bringing it back together to one mass. By using her hands to knead and roll out the dough, she’s bringing the dough to an optimal working temperature so it won't crack when she works with it. Next, she uses a rolling pin to pat the dough flat before beginning to roll; she rolls on a lightly floured, rectangular piece of parchment paper, which makes it easy to turn and flip the dough when needed. Using short, quick movements with the rolling pin gives her more control, ensuring a consistent thickness throughout. And the cookies that resulted? Perfection.