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