When ready to bake, preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment. Dust a sheet of wax paper and the rolling pin with tapioca starch. Turn out the dough onto the floured surface. Dust the top of the dough with flour and roll to 1/4-inch thickness. Cut out shapes with desired cookie cutters. Use a spatula to transfer cookies to pan. Collect the scraps, re-dust (get flour everywhere!), and re-roll. Bake for 12-14 minutes or until crispy, browned on the bottom, and they don’t hold indents. Remove from the oven, cool on the sheets for five minutes, then transfer to a wire rack to cool completely. Cool completely before icing (optional). Depending on the size of your cutters, makes about 2-3 dozen cookies.