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- When ready to bake, preheat the oven to 325 degrees F. Butter or spray a muffin tin (or mini cheesecake pan) with spray oil. Cut the dough with a 2 inch circle cookie cutter and place the rounds of dough into the muffin or cheesecake tins. Gather up the scraps, re-roll, chill, and recut the dough while baking the first pans.
- Bake the cookies on the center rack for 18 minutes for a light colored pan, and about 14 minutes for a dark colored pan, until they have a slight color and are slightly firm to the touch. Since I had only one pan, I baked my cookies in three shifts, keeping the rest of the dough in the refrigerator.
- Place the tins on a wire rack and let cool for about 10 minutes. Remove them from the pan and let cool completely on the rack. If you are using the cheesecake pan with the removable bottoms, you can remove them in 5 minutes by pushing them up with your finger. Be sure to cool the pan completely before adding more dough.
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