2. Scrape dough onto work surface; divide in thirds. Working with one
portion of dough at a time, roll 1/8-inch thick between two large sheets of
parchment paper. Leaving dough sandwiched between parchment layers, stack on
cookie sheet and freeze until firm, 20-30 minutes.  Dough can be left in the
freezer if contained in plastic freezer bags for up to a month.

3. When ready to use, preheat oven to 325. Wait until oven is to temperature
before getting dough from freezer.  Use cookie cutters to make desired
shapes, and carefully transfer cookies to lined baking sheet or SilPat. Bake
for 15-20 minutes. Do not overbake or cookies will be too hard. (But still
okay for making a gingerbread house!)