Preheat the oven to 375°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Roll the dough 1/8 inch thick. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer to parchment paper–lined baking sheets. Bake for about 15 minutes, or until puffed and firm. Let cool slightly on the baking sheets, then, using a metal spatula, transfer to a rack to cool completely. Reroll the scraps to stamp out more cookies, chilling the scraps between batches.