Cover and refrigerate dough 30 minutes. Preheat oven to 350 degrees. Line cookie sheet with parchment. Turn dough out onto floured work surface. Divide dough in half.
Transfer logs to prepared cookie sheet, spacing evenly.
Bake until logs are golden brown, firm to touch and tester inserted into centers comes out clean, about 35 minutes. Cool logs about 20 minutes on cookie sheet. Reduce oven temperature to 325 degrees. Transfer logs to work surface. Arrange cookies flat sides down on unlined cookie sheets.