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These will guarantee that your dough has the right thickness. When your rolling pin pushes the dough down enough so that the pin is directly on top of the paint stirrers, you will know that your dough is 1/2” thick.  This will keep it from adhering to the dough as you cut out your cookies. Cut out as many shapes as you can from the dough, dipping the cutter in flour as needed to prevent sticking. You can always use the paint stirrers as a guide.
Sprinkle some flour on your work surface, wax paper or cutting board. Unwrap your dough and place it on the floured work surface. Stack two paint stirrers on either side of the dough. Place your rolling pin on top of the dough and roll it out. Spread some additional flour onto a shallow plate. Dip your chosen cookie cutter into the flour. Press the cutter into the dough, starting at the top right corner of your dough. Remove the scrap dough from the cookies and roll it out a second time until it is 1/2" thick. Cut out additional shapes from the scrap dough. Reserve any remaining scrap dough because you may need it to patch up mistakes later.