Heat oven to 375°F. On lightly floured surface, shape refrigerated dough (one-third at a time) into flattened round, without cracks. Using a ruler or sticks as a guide, roll dough 1/4 inch thick. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On ungreased large cookie sheets, place cookies 2 inches apart. After cutting as many cookies as possible, lightly press scraps of dough together; reroll doughs, and cut additional cookies.