These cookies are wonderful on their own; make great bases for mini-cheesecakes and are perfect crumbled for crumb crusts or for the cookie crumbs on the sides of a cheesecake.
05Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
06Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
07Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
08Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
09Lightly grease two baking sheets or line them with parchment paper.
10Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
11Bake ten to twelve minutes, rotating the pans halfway through.
12The cookies will puff and crackle on top, then settle down slightly when done.
13Use a spatula to transfer the cookies to wire racks to cool completely.
14Store in an air-tight container for up to two weeks, or freeze up to two months.