Keep a roll or two of this cookie dough on hand ready to bake. Cookie dough can be covered and refrigerated up to 24 hours before baking. Dough can also be frozen in an airtight container up to 9 months. Thaw just until soft enough to slice.
Slice the dough thinly if you like thin, crisp cookies. Watch the cookies carefully while they are in the oven to prevent overbaking.
Instead of mixing up the frosting, use Betty Crocker® Rich & Creamy vanilla frosting to top off these crisp cookies.