Forming a cookie dough into a round log means that your cookies
will all be the same size.
Place the dough on a large rectangular piece of waxed or parchment paper.
Spread it out in an even mound across the sheet, leaving space at both ends. Fold the paper over and place it on a baking sheet.
Grip the paper and use the long edge of the baking sheet to press the dough into a uniform log shape. Keep the pressure even and the dough will spread out beautifully.
When the dough reaches the desired shape, roll up the log and twist the ends of the paper like a piece of salt-water taffy. Refrigerate or freeze the log until ready to slice. If freezing for the long haul, don't forget to write the date on the paper.

Instructor: Jill Novatt