On a floured work surface, condition the dough by beating it with a rolling pin to start flattening it out. Turn the dough as needed to keep it in a square or rectangular shape. If the dough seems too crumbly at this point, knead it a few times by folding it and beating it with the pin. You'll notice it will start holding together. (There's no need to worry about overworking the dough). Roll the dough out to 1/4" (6mm) keeping the rectangular shape as much as possible. You'll notice some cracking in the dough; simply press the dough back together. Dip the desired cookie cutter
into some flour, so the dough won't stick to it, and cut the cookies out. Use a small offset spatula
as needed to transfer the cookies to the lined baking sheet leaving at least 1/2" (1.5cm) between each cookie. Once all the cookies are on the baking sheet, transfer pan to the refrigerator to chill the cookies for 20 minutes (do not skip this step otherwise the cookies will lose their shape).