Shape dough into 6 flat logs about 2 inches wide. Refrigerate for 30 minutes. Bake in a preheated 350-degree oven until logs are lightly browned outside but still soft inside, about 15 minutes. Remove from oven and let cool for 20 minutes. Reduce oven temperature to 325 degrees.
Return slices to cookie sheets, flat side down.
Bake for 10 minutes. Turn slices over and continue baking until lightly browned all over, about 5 to 10 more minutes. Cool before storing in a tightly sealed container. Makes about 4 dozen. Unbaked dough logs keep well in the freezer if tightly wrapped.