-
1
Preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
-
2
Remove one disk of dough from the refrigerator and let it sit at room temperature for about 15 minutes.
-
3
(The dough should be soft enough to roll without cracking, but not yet sticky.)
-
4
Place the dough on a piece of parchment paper or on a lightly floured flat surface.
-
5
Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10).
-
6
Lift and rotate the dough between each roll to prevent it from sticking.
-
7
Repeat the process until the dough is between 1/8 and 1/4 inch thick.
-
8
Using a 1 1/2-inch round cookie cutter, cut out cookies and place them about 1/2 inch apart on the prepared pans.
-
9
Repeat until the pans are full.
-
10
(The remaining dough can be kept in the refrigerator until ready to be used.)
-
11
Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm.
-
12
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
-
13
While the cookies are cooling, prepare the Vanilla Icing if you have not already done so.
-
14
Set it aside.
-
15
On a separate sheet pan or work surface, place half the cookies bottom side up.
-
16
Fill a pastry bag with icing (no tip is necessary) and pipe about 1 teaspoon icing onto each cookie bottom.
-
17
Take the remaining cookies and gently press one on top of each iced cookie, bottom side down, to form a sandwich.
-
18
Allow the cookies to set at room temperature for about 30 minutes before serving or packaging.
-
19
The cookies can be stored in an airtight container at room temperature for up to 1 week.