Here are some tips for working with this dough:
~ If the dough is very hard when you take it out of the refrigerator, you may need it to let it stand at room temperature for an hour or two before you can roll it out.
~ You don’t want to roll these out too thinly - because of their big size they would break more easily later.
~ The dough often sticks to the work surface when rolling it out. Carefully slide a thin, flexible knife under the dough to release it.
~ The last of the dough scraps can be used to make thumbprint cookies: roll the dough into balls and make an indentation in the middle, bake, then fill the indentation with jam.
Big Linzer Hearts https://livingoncookies.com/big-linzer-hearts/