You can prepare the shortbread dough in advance, shape it into a log 2 inches in diameter, wrap it tightly in plastic wrap, and store in the refrigerator for up to 2 days or in the freezer for up to 2 months. When ready to bake, thaw the dough overnight in the refrigerator, cut the log into slices 1/4 inch thick and bake at 350deg.F until barely golden brown, about 10 minutes.
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