Between 2 sheets of parchment paper, roll each half of the dough to a 1/8″-1/4″ thickness. Remove top sheet & using a 2 1/2″ (6 cm) round cookie cutter, cut out cookies. Using the top sheet of parchment, lay rounds about 2″ apart. Slide a plastic cutting board under parchment paper & transfer to freezer for about 30 minutes. (I found this made it much easier to continue the procedure).