Turn out onto a lightly floured board and knead to make a stiff dough. Wrap dough in plastic wrap or wax paper and chill in refrigerator for 15 minutes. Preheat oven to 350 F. Line a large baking sheet with parchment paper. Cut into rectangles or circles. Mark with the tines of a fork.
Place cookies two inches apart on baking sheet and place in oven.
Reduce heat if cookies are browning too quickly. Cool cookies on a rack. You may also pat dough out into an 8 or 9 inch cake pan. Mark with fork tines and score into 10 to 12 wedges. Bake until lightly browned on edges.