1.   Form a ball with remaining dough, roll it out and continue forming circles and rings until all dough is used.

2.   - When using fresh dough, roll or pat it out by hand.

3.   Brioche dough is often used to encase savory fillings.

4.   Continue cutting out cookies until all dough is used.

5.   Continue until all dough is used.

6.   Continue cutting out the cookies until all the dough is used.

7.   Depending on the filling, the leftover dough may be used for stripping for the top, as with a cobbler, or as dumplings for the interior.

8.   Gather the scraps together and repeat until all the dough is used.

9.   Grease cookie sheets again and continue to make cookies until all dough is used.