Add the flour mixture and beat until well combined and the dough is smooth.
Place a large sheet of parchment on your counter, and tear off three additional pieces the same size. Set aside. Flour your hands and divide dough into half.
Flour the first piece of parchment well, and place half of the dough in the middle. Flour the top of the dough.
Work the dough with your hands to lightly press it out in all directions. Flour the top again if needed.
Place another piece of parchment over the dough. Using a rolling pin over the parchment, roll the dough to 1/4 inch thickness. Place on a large baking sheet.
Repeat with the other half of the dough and the other sheets of parchment, stacking the rolled dough/parchment sheets on the same baking sheet.
Refrigerate for 2-3 hours.
Preheat oven to 350F degrees and place racks in the top third of the oven.
Line two baking sheets with parchment. Using cookie cutters lightly dipped in flour, cut out your desired shapes.
Bake for 7-9 minutes or until the edges have turned the slightest brown.
Allow cookies to sit on the baking sheet for a few minutes and then transfer to a cooling rack. Decorate as desired.
Store in an air-tight container at room temperature.
Notes
The dough is very sticky right after it is made. Make sure the parchment and top of the dough are well-floured prior to rolling between the pieces of parchment.