Form dough into a ball (dough may seem crumbly, but will come together when worked with hands). On a lightly floured surface, roll half the dough at a time till 1/8 inch thick. Using a 2-inch cookie cutter with scalloped edges, cut dough in shapes. (If you like, using 1-inch cutters, cut small shapes from the centers of half of the cookies; these will be cookie tops when assembled). Reroll scraps. Place 1 inch apart on ungreased cookie sheets.