Sugar Cookie Slices
Wrap dough in plastic wrap. Place in an airtight container; chill up to 1 week. Or seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before slicing. Or, arrange cooled, baked cookies in an airtight or freezer container in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label and freeze up to 1 month. Thaw at room temperature.
To make slice-and-bake cookies with a spiral appearance, divide the dough in half. Tint one portion with paste food coloring. Knead in the color until it is well mixed. Leave remaining dough plain. Divide each portion of dough in half. Wrap and chill each portion of dough in the refrigerator about 1 hour or until it's easy to handle. Roll one portion of plain dough into an 8x8-inch square between 2 sheets of waxed paper. Next, roll one portion of colored dough into an 8x8-inch square. Remove the top sheet of waxed paper from both portions of dough. Carefully invert the plain dough on top of the colored dough. Press down gently with your hands to seal. Remove top sheet of waxed paper. Tightly roll up into a spiral. Remove the waxed paper that is on the bottom of dough as you go. Wrap in plastic wrap or waxed paper. Repeat with the remaining 2 portions of dough. Chill and bake as directed in the Basic Slice Cookies recipe. Repeat with remaining dough. Makes about 60 cookies.
To make Butterflies out of the spiral cookie slices, cut the spiral dough into 1/4-inch thick slices and then cut the slices in half. Press the rounded sides of half-slices together for a butterfly shape. Sprinkle the surface of the butterfly cookies with granulated sugar before baking. Bake as directed above in the Basic Slice recipe.
To make Bells from the Basic Slice Cookies, prepare, roll, and slice dough as directed in the Basic Slice Cookie recipe. Place the slices on an ungreased cookie sheet. Fold the opposite edges at a slight angle toward the center of the cookie. Place a red cinnamon candy at the open end to resemble the clapper of a bell. Bake and cool as directed in the Basic Slice Cookies.