Dessert Platters Part 1... Butterfly Sugar Cookies, Chocolate Covered Oreos, and Brownie Bites
Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.
I used Royal Icing on the cookies.