PREPARATION:

1. Grease cookie sheets. Remove dough from wrapper. Cut dough into 4 equal sections. Reserve 1 section; refrigerate remaining 3 sections. Sprinkle reserved dough with flour to minimize sticking, if necessary.
2. Roll dough on prepared cookie sheet to 5X7-inch rectangle.
3. Place hand, palm-side down, on dough. Carefully, cut around outline of hand with knife. Remove scraps. Separate fingers as much as possible using small spatula. Pat fingers outward to lengthen slightly. Repeat steps with remaining dough.
4. Freeze dough 15 minutes. Preheat oven to 350°F.
5. Bake 7 to 13 minutes or until cookies are set and edges are golden brown. Cool completely on cookie sheets.
6. Decorate as desired.