Use a 2 inch round cookie cutter or biscuit cutter to cut the dough into round biscuits.
07Decorate the cookies using a comb to create crisscrossed dotted lines. Use the tip of a chopstick or skewer to make a small dot at the center of each square.
08Use a small spatula to transfer the cookies onto a prepared cookie sheet about 2 inches apart.
09Repeat with the other half of the dough. The dough scraps can be rerolled.
10Bake the cookies for about 10 minutes until just beginning to turn golden brown on the edges.
11Remove from the oven and cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.
12Store in an airtight container at room temperature for up to 2 weeks.