Sprinkle 2 tbsp (25 mL) of the flour on work surface. Shape 1/3 of the cookie dough into ball; press into flour. Keep remaining dough refrigerated. Press dough to form 8-inch (20 cm) round, turning and coating with flour frequently. Place in center of circle on paper-lined cookie sheet. Roll to form 10-inch (25 cm) round, about 1/4 -inch (6 mm) thick. If necessary, trim uneven edges. Cut 4-inch (10 cm) round from center; remove smaller dough round and set aside for cut-out cookies.