As the cookie dough chills, go ahead and preheat your oven to 325 F and line two or three large baking sheets with parchment paper.
When the dough is ready, remove it from the fridge and use your hands to form 1- to 2-inch dough balls. Press and form them carefully to prevent the balls from crumbling. “There are no eggs here, so the dough is quite crumbly and dry. But once you begin to mold the shape, you’ll find the dough comes together quite easily,” Dalton explains.
As you form each ball, place them on the parchment paper-lined baking sheets, about 2 inches apart. “I like to have slightly bigger and thicker biscuits,” says Dalton, “so this recipe yields about 20. If you’d like smaller, bite-sized cookies, just make smaller balls.” Use your palm or the bottom of a glass to gently press down on the top of each cookie to flatten it slightly.