Make Ahead Tip:
Freeze dough in well-wrapped logs or flattened discs. To save time later, you can also cut out cookies and freeze in layers separated by parchment paper on a tray. Be sure to wrap very well with plastic. Dough will keep up to 3 months. Defrost in fridge overnight before baking. Freeze baked cookies for up to 6 weeks.
Sandwiched – Spread seedless strawberry jam in the middle
Sliced and Baked – Split dough in half. To one portion, add 1/3 cup each chopped dried apricots and pistachios; to the other, 2/3 cup chopped candied ginger. Roll into a log, chill, slice and bake.
Iced – Pretty it up with royal icing and decorative sugar.