If you’d like to cut shapes out of the dough, place some sugar on a work surface.  Skip the rolling in a log step, turn the dough out onto the sugared board.  Flatten with your hands, lightly flour them if the dough sticks.  Use a rolling pin (floured if necessary) and roll 1/4″ thick.  Use cookie cutters to create desired shapes.  Carefully invert the cookies onto the lined sheet pan so that the sugared side is up.  Bake as recommended above. Cool the cookies completely before storing in airtight containers.