Some tactics to help make rustic cookies from rich, thinly rolled dough:

1. Use cold unsalted butter. Room temperature butter becomes greasy when whipped, making greasy cookies.
2. Cut the dough in half or in quarters before wrapping and chilling it. Small amounts of dough are easier to roll out.
3. Don't arrange cookies of different sizes on the same baking sheet. It takes less time to bake smaller cookies than it does to bake larger ones.
4. Press the cutting edge of cookie cutters into a small mound of flour if the cutters are sticking to the dough.
5. Refrigerate or slightly freeze cookies prior to baking. They will hold their shape better during cooking.
6. Let baking sheets cool before reusing them. Clean and regrease them if needed.