7. Cut a large piece of parchment paper that is big enough to cover a large cookie sheet. Roll the dough up in the parchment paper and freeze in the freezer. 8. Pre-heat oven. 9. Unroll the parchment paper and put the dough on a cutting board. Flip over the parchment paper so the clean side is up and cover a large cookie sheet with it.
10. Cut the dough rounds and place on the cookie sheet. 11. Bake until edges are just turning golden brown. Rotate the cookie sheet halfway through cook time. 12. Allow to cool on the pan before picking them up. They come out of the oven very soft, but will crisp up and harden as they cool. 13. Can be stored in an airtight container for up to 10 days.