Instructions: CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto work surface and over remaining dough. Roll out dough to 1/4 inch thickness, using additional flour as needed to prevent sticking. Cut into desired shapes with cookie cutters. Transfer cookies to ungreased baking sheets with spatula; place about 2 inches apart. Sprinkle with colored sugar. Repeat with remaining dough half.

BAKE for 6 to 9 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. DECORATE as desired.

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