A perfect dessert for a weeknight or lunchtime treat! Keep dough in the freezer, ready to bake.
If refrigerating or freezing all of dough, divide into 6 portions. Shape each into a log about 6 inches (15 cm) long and 1 1/2 inches (3.5 cm) wide. Wrap each log in parchment or waxed paper and twist ends to seal. Refrigerate up to 3 days or over-wrap with foil and freeze up to 1 month. When ready to bake, remove dough from freezer and let stand at room temperature, 15 minutes. Slice into 1/2-inch- (1-cm-) thick cookies. Place on baking sheet 2 inches (5 cm) apart. Bake following directions in step 3.