Every great slice-and-bake begins with this: the dough log. A fixture of cookie-making since time immemorial, the log is deceptively simple, as with many of the finer things in life—it's easy to make and hard to master, and it never seems to work out the same way twice. These tips will help you perfect your technique. Then you can go around calling yourself "Master of the Log." You know, if that's something you've been wanting to do.
Logs of slice-and-bakes, like the Chocolate-Pistachio Sables, store best.
