Roll out the dough, one piece at a time, on a floured work surface to a thickness of 0.3-cm (1/8-inch). Cut out cookies with a 5.6-cm (2 ¼-inch) maple leaf cookie cutter (you can also use a glass or other cookie cutter). With a knife, cut grooves on each cookie to mimic leaf veins. Place the cookies on the baking sheet as you go. If desired, brush with milk and sprinkle with coarse maple sugar.
