Get a head start by baking cookies up to four days ahead and storing in an airtight container. Frost one day before serving;
after frosting is set, pack cookies in airtight containers between layers of wax paper. This dough also makes fine slice-and-bake
cookies. Form the dough in two (8-inch) round logs, and chill; slice the chilled logs into 1/8-inch rounds, and bake at 350°
for 8 minutes or just until set and golden.
View Recipe: Gingerbread Cookies