You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of slice-and-bakes—like these Chocolate–Pistachio Sablés—store best. And guess what? No need to defrost before slicing and zipping them into the oven.
1. Divide dough into 4 pieces. Place each piece in the center of a sheet of parchment paper and form into a log, about 8" long and 1 1/2" in diameter.
2. Just like you'd roll up a poster, wrap the parchment around the log, smoothing the paper and pressing out air with your hands. Twist the ends of the parchment tightly to compact the dough log.
3. After wrapping, roll log on a flat surface to create a tight cylinder. Let chill at least 1 hour before slicing and baking, or wrap tightly in plastic if freezing.
Recipe notes
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