This dough is perfect for slice and bake cookies. Once you've brought the dough together in the standmixer (step 3), bring the dough together with your hands and then shape dough into a log about two inches in diameter and wrap it in plastic wrap. Refrigerate for two hours or up to 72 hours. When it comes time to bake, cut slices of cookie dough about 1/2 cm (¼ inch) thick, dip into caster sugar if you like, and lay on a baking tray and bake! It's as easy as that!