3. Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone liners. Remove one piece of dough from the refrigerator. Dust a work surface with flour and roll out the dough to about 1⁄3 inch thick. Use a 2-inch round cutter (or a cookie cutter of your choice) and cut out as many cookies as possible; transfer to the prepared baking sheets. These cookies won’t really spread much, so fitting 18 to 24 on a tray is completely reasonable. Re-roll the dough scraps and cut out more cookies. Bake for about 15 minutes, rotating the baking sheets after 8 minutes, until the edges of the cookies are just starting to turn lightly golden.
2. Turn the dough out onto a work surface and knead it a few times by hand. Divide the dough into two equal pieces and wrap each piece in plastic wrap. Refrigerate the dough until ready to roll out, at least 15 minutes or up to overnight. You can also freeze the dough for up to 1 month.
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