Roll dough between 2 sheets of parchment. Warning! This is hard. It's a full body exercise. The parchment slides around; the dough is thick. Use your fist to pound it as flat as possible before you attempt the rolling!
When dough is nice and thick, but flat, use your cookie cutter. I like to wiggle the cookie cutter around just a bit to make sure it comes off clean. If the dough is sticking to the parchment, it's too warm. Ball it up & stick it in the freezer for a few minutes.
This is the thickness you want your cookies to be:
Line them up on the cookie sheet & bake them:
Fast forward to decorating. At this point, you have already outlined the cookies AND the outline has dried. You want your thin royal icing and let it pour into the center of the cookie. Then use a toothpick like I am doing below to spread it to the edges. 
Once the filling is dry or mostly dry, you can continue decorating with medium consistency icing.
Oh my gosh, I just love love love making Christmas cookies! I am actually decorating more tonight! I need a life, right? Well, expect pictures :)
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