When cutting out shapes, handle dough as little as possible so it doesn't become tough or dry. You can scoop up excess dough after cutting out and re-roll it, but dough gets tough after more than two time being rolled out. I'd recommend dividing the initial ball of dough into two pieces and roll them out separately. If dough seems too soft, refrigerate for 20-30 minutes before rolling out. You can also place the sheet pan with cut outs into the refrigerator for 15 minutes or more before baking to help cookies retain their shapes during baking.Dough can be colored with gel food coloring just before adding the flour into the butter/sugar mixture.*Nutritional calculations do not include frosting or decorations.