Icebox

This method is also used to make multicolored cookies in various designs, such as checkerboard and pinwheel cookies. The procedures for making these designs are included with the recipes in this chapter.

1. Scale the dough into pieces of uniform size, from 1½ pounds (700 g), if you are making small cookies, to 3 pounds (1400 g) for large cookies.
2. Form the dough into cylinders 1–2 inches (2.5–5 cm) in diameter, depending on the cookie size desired. For accurate portioning, it is important to make all the cylinders of dough the same thickness and length.
3. Wrap the cylinders in parchment or wax paper, place them on sheet pans, and refrigerate overnight.

4. Unwrap the dough and cut into slices of uniform thickness. The exact thickness required depends on the size of the cookie and how much the dough spreads during baking. The usual range is ⅛–¼ inches (3–6 mm).

   A slicing machine is recommended for ensuring even thickness. Doughs containing nuts or fruits, however, should be sliced by hand with a knife.

5. Place the slices on prepared baking sheets, allowing 2 inches (5 cm) between cookies.