Gather the scraps, rewrap, and chill until firm enough to reroll. You’ll want to work quickly to ensure the dough remains cold and firm! Use a 2 1/2-inch cookie cutter to cut out as many rounds of dough as you can and place them about 2 inches apart on your cookie sheets.On a floured surface, roll out the dough until it is about 1/8-inch thick.I do a fan assist here because I bake both trays at one time, and the air needs to circulate. Line two cookie sheets with parchment paper.
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