1. Place cookie dough on a sheet of waxed paper. Using waxed paper to hold dough, roll it back and forth to form a log.
   
   

   Use the waxed paper to roll the dough into a log.

2. Securely wrap log in plastic wrap. Refrigerate at least 2 hours or until firm. (Log may be frozen up to 3 months; thaw in refrigerator before baking.)
   
   
3. Cut dough with long, sharp knife into slices at desired thickness. Place on cookie sheets.
   
   

   Cut the dough to desired thickness.

4. Bake and cool as directed.

• Shaping the dough into a log before chilling is easier if you first place the dough on a piece of waxed paper or plastic wrap and use it to roll and shape the log.
  
  
• Before chilling, always wrap the rolls securely in plastic wrap or air may penetrate the dough and cause it to dry out.
  
  
• Use gentle pressure and a back-and-forth sawing motion with a sharp knife when slicing the rolls; this helps the cookies keep their nice round shape.
  
  

  Gently cut the dough into slices to preserve a nice, round shape.

• Rotating the roll while slicing also keeps one side from flattening.
  
  

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