I find it a huge help to roll the dough out between two sheets of waxed paper (Husband R. always gets that job!) and refridgerate it overnight, or at least a few hours.
The red bowl is for the scraps left around each cut-out. Wait until you've gone through all the rolled dough, gather all the scraps, mush it together and roll it out again for the next round of cutting. The goal is to handle the dough as little as possible, lest it become tough and not as delectable.For the New Year's Day celebration, I didn't want to use any old cutters, and since Christmas was technically over, none of those cutters would do, either. So, I went in a not-so-serious direction: Already Been Chewed cookie cutters by Fred.
To please both the Yes-I-Want-Frosting-On-My-Cookies and No-Thanks-I-Made-This-Crazy-Resolution-To-Not-Eat-Frosting folks, the cookies were served with frosting on the side. Which sounds so much nicer and Martha-like than "I am fundamentally lazy and besides, I didn't have time to frost all those freakin' cookies."
The cookies were a hit. Enjoy!