For cutout cookies

Make a disk with the dough and wrap it in plastic wrap. Refrigerate until firm, 30 to 60 minutes.

Roll the dough out onto a piece of parchment paper or a lightly floured surface, until about 1⁄4 inch thick.

Cut into desired shapes and transfer the cookies to a baking sheet (either nonstick or parchment-lined).

Reroll scraps and use the remaining dough to make more cutouts.

Bake 6 to 8 minutes, until the bottom is just starting to turn golden.

Cool the cookies on the baking sheet set on a wire rack before decorating.