Butter Cookie Cutouts

Prepare Basic Cookie Dough ; divide into 3 equal pieces. Flatten each piece into a disk, and wrap each in plastic wrap. Refrigerate at least 2 hours or overnight, until firm enough to roll. Preheat oven to 350 degrees F. Between 2 sheets of waxed paper, roll 1 disk of dough 1/8 inch thick. Remove top sheet of waxed paper. With floured 3- to 4-inch holiday-shaped cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet. Sprinkle with colored sugar if you like. Bake cookies 11 to 13 minutes or until golden-brown. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings. When cookies are cool, prepare Ornamental Frosting if you like; use to decorate cookies. Set cookies aside to allow frosting to dry, about 1 hour. Store cookies (putting sheets of waxed paper between layers if decorated) in tightly sealed container at room temperature up to 2 weeks or in freezer up to 3 months. Nutritional information is based on one cookie without decoration.