Work with one disk at a time (keep the other chilled). On a lightly floured surface, roll the dough to ⅛-inch thickness. Mollie’s trick: roll between two sheets of parchment paper to avoid sticking and to achieve an even thickness without excess flour.
: For a sweeter treat, sprinkle the tops with a mix of cinnamon and sugar before baking. Work with one disk at a time (keep the other chilled)
Bake for 15 minutes, then rotate pans. Bake another until edges are golden brown and crackers feel firm to the touch. They will crisp as they cool. Work with one disk at a time (keep the other chilled)
