On a generously floured work surface, knead one piece of dough at a time for 1 minute and roll out to about ½-cm (¼-inch) thick. With an 8-cm (3-inch) round cookie cutter, fluted or not, cut out circles of dough. With a 3-cm (1 ¼-inch) round cookie cutter, fluted or not, cut out the centre of half the circles of dough. Keep the smaller round centres, proceeding in the same way, using the smaller end of a plain tip to cut out the centre hole. Place the cookies of the same size on the same baking sheet. Reuse other scraps to make more cookies.