for 3 days or in the freezer
for up to 1 month. Once
baked, crusts and cookies
can be kept in airtight
containers in a dry place
or in the freezer, but
never in the refrigerator,
or they will get soggy.
SABLÉE COOKIES
To make cookies with this
dough, roll it out to ⅛ to
¼ inch thick and cut out