Divide the dough into 2 to 4 portions (depending on how large your recipe is). Roll out each portion between two pieces of waxed paper. From time to time lift up the dough by the bottom sheet of waxed paper to make sure you're not rolling creases into the dough. If you are, flip the dough over and reposition the waxed paper.
You can do this with all your dough so that you have 2 to 4 flat sheets of dough, each sandwiched between two pieces of waxed paper. Stack them on top of each other and put them in the fridge to chill for about 20-30 minutes.
Then remove one from the fridge, place it on your counter or cutting board, and peel off the top piece of waxed paper (you can discard it). Replace that piece with a new piece of waxed paper and then flip the whole thing over so that the new piece of waxed paper is on the bottom. Then peel off the piece that is now on top and cut out your shapes. This eliminates any possibility of the dough sticking to the paper and makes it really easy to cut out the shapes.
Follow the recipe directions for baking, cooling, and decorating the cookies.
When you've cut all the shapes out of one portion of dough, place the scraps in a bowl and set aside. Continue cutting shapes out of the rest of your dough following the method above.
When all the shapes have been cut you should have bowl full of scraps. Place that in the refrigerator for about 20 to 30 minutes and then roll out and cut out shapes using the method described above. When you bake these cookies keep them separate from the others. Because they have been rolled twice, they will be a little tougher and not quite as good as the others. Save these for "everyday" eating such as dessert for the kids' lunch -- the kids can't tell the difference!
You can do this with all your dough so that you have 2 to 4 flat sheets of dough, each sandwiched between two pieces of waxed paper. Stack them on top of each other and put them in the fridge to chill for about 20-30 minutes.
Then remove one from the fridge, place it on your counter or cutting board, and peel off the top piece of waxed paper (you can discard it). Replace that piece with a new piece of waxed paper and then flip the whole thing over so that the new piece of waxed paper is on the bottom. Then peel off the piece that is now on top and cut out your shapes. This eliminates any possibility of the dough sticking to the paper and makes it really easy to cut out the shapes.
Follow the recipe directions for baking, cooling, and decorating the cookies.
When you've cut all the shapes out of one portion of dough, place the scraps in a bowl and set aside. Continue cutting shapes out of the rest of your dough following the method above.
When all the shapes have been cut you should have bowl full of scraps. Place that in the refrigerator for about 20 to 30 minutes and then roll out and cut out shapes using the method described above. When you bake these cookies keep them separate from the others. Because they have been rolled twice, they will be a little tougher and not quite as good as the others. Save these for "everyday" eating such as dessert for the kids' lunch -- the kids can't tell the difference!