Line your baking sheets with parchment.
Slice the dough into slices about 1/8 thick and place them on the sheets about an inch apart. (They won’t be spreading very much, but they need air room around each cookie.)
Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
YIELD
48 cookies
NOTE: You can do many things with these cookies…
You could:
Roll the dough out and cut shapes;
Slice them even thinner and sandwich them with chocolate or jam or lemon curd;
Bake them and then dip them half into chocolate.
You could just make them and eat!
Whatever you do, they will be delicious!
ENJOY!