Using a 2 1/4 inch-heart-shaped cookie cutter dipped in flour, quickly cut out the cookies and transfer them to the prepared baking sheets. [Editor’s Note: The dough is rather delicate so you’ll probably find it easiest to move the hearts with a floured offset metal spatula. And if the dough rips a little as you roll it out, no worries. Simply pat it back into place and continue.] Gather up the scraps of dough and set them aside. Repeat rolling and cutting out the cookies with the other half of the dough from the fridge. Place the baking sheets in the refrigerator. Combine the dough scraps into a 1/2-inch-thick rectangle, wrap in plastic wrap, and refrigerate until lightly chilled, about 10 minutes. Repeat the rolling and cutting with the scraps until all of the dough has been used. Refrigerate until chilled through, at least 30 minutes.