Mix all ingredients together to form the dough.
Add the flour last and do not add all at once.
Add slowly until the dough is the correct consistency to roll out (slightly sticky).
Then chill the dough in the fridge for at least three hours. This is a key part of the recipe as cold dough rolls out very well, warm dough sticks to everything.
Roll the dough out to about 1/4 inch thickness and then use cookie cutters to create your cookies.
I line my baking sheets with parchment paper to keep the bottoms of the cookies from burning.
Also make sure you put cookies that are the same general size on the same cookie sheet. If you put a thin candy cane with a giant Santa head, your candy cane cookie will burn.
Bake in a 350 degree oven for about 7 minutes. This will vary greatly depending on your oven and the thickness of the cookie. Thin cookies can burn in 7 minutes while fat cookies take about 10 minutes.
When the cookies are just slightly golden take them out of the oven and let them sit on the cookie sheet for another minute.
Then remove from tray and cool on a rack.