I have been making these for over 48 years. They are a no fail cut out cookie -- perfect for cut outs. To speed up the chilling, I divide the dough in half and roll them into 2 slabs indie of plastic wrap and shill in the freezer for about 1/2 hour. Then put on a well-flowered board it rolls out very well. You may have to re-chill in refrigerator in between batches. For better flavor, I use 1/2 butter and half margarine (not the kind where first ingredient is water). I may try coconut oil this year for healthy reasons. I use vanilla, almond extract or for lemon ones add some lemon rind as well (if need more liquid, lemon juice) and frosting with lemon frosting.