On a lightly floured work surface or between two sheets of parchment paper, roll out dough into a 5-mm (¼-inch) thick sheet. With a 6-cm (2 ¼-inch) round cookie cutter (or other), cut cookies, reusing scraps. Place on the baking sheet, spacing them evenly. Bake one sheet at a time, for about 12 minutes or until edges of cookies are crisp (the cookie centre will still be soft, but will firm upon cooling). Let cool completely on the baking sheet. Decorate.
