Part 3/6:
Carefully incorporate the dry ingredients into the creamed mixture until a cohesive dough forms. Once combined, shape the dough into a ball, flatten it slightly, and wrap it in cling wrap. At this stage, the dough needs to chill—in the refrigerator for at least one hour, although it can also be frozen for future use.
Rolling and Shaping the Cookies
After the dough has sufficiently chilled, it’s time to roll it out. Lightly flour your surface and rolling pin to prevent sticking, and aim for about a quarter-inch thickness. It's important to keep the dough mobile during this step, using flour generously to ease the rolling process.