O.K. I went ahead and bought those rings for your rolling pin and used the thickest one but my cookies still aren't thick enough. Does anyone have any good ideas about how to get your dough rolled out to 1/2 " thickness, so they are all even., or no where to purchase thicker rings. Please let me know!!!!!!!!!!!!!!!!!!!!!! Thanks in advance.

I use different thickness rulers on both sides of the rolling pin. I've heard other people use dowels and lollipop sticks to do the same.

I use dowels from either the hardware or craft store. Before I bought dowels, I stacked a regular CD case and one of those skinny ones on top of each other, wrapped them in plastic wrap, and used that as my rolling pin guides. I think that was either 3/8" or 1/2", can't remember.

I use square dowels. I have two sizes. 1/2" for my cookies, and 1/4" for my RBC- it's really easy and helpful. Just be sure to get dowels that are as long as your work surface. I got short ones the first time- because I thought they'd be easier to store- but I had to keep moving them around. HTH!