This is the year that I finally try NFSC to make Christmas cookies. I vaguely remember reading something about freezing the dough after cutting out the shapes in order to keep good edges. True? What else should I know? I don't want to eat my way through several batches of failures -- already "taste-tested" half the peanut brittle!
Definitely bake the cutout dough frozen, helps big time with retaining the shape. Also, don't re roll dough more than 1 or 2 times, or the dough is overworked and the cookie won't taste as good.
And... have fun!