On a lightly floured work surface, roll out the dough a scant 3/8 inch thick. Using a floured 2 1/2-inch cookie cutter, stamp out as many cookies as possible. Carefully transfer the cookies to parchment paper-lined baking sheets, leaving 1 inch of space between them. Reroll the scraps, chill and stamp out more cookies. Bake the cookies 1 sheet at a time until lightly browned around the edges, about 16 minutes. Let cool slightly, then transfer the cookies to a rack to cool.