Add half of the flour, and mix until just incorporated, about 30 seconds. Repeat with the second half of the flour.

Place a large piece of plastic wrap on the counter, and mound the dough on top of it. Form the dough into a 5 inch by 5 inch block. Wrap it with the plastic wrap, and refrigerate for at least 2 hours and up to 2 days.

or

Roll dough into 9 inch square in between parchment, or in a Ziploc bag. Cover with plastic wrap and chill.

Roll the dough out to a 9 inch by 9 inch square between two pieces of wax or parchment paper. You may have to pound it a bit with your rolling pin to get it to roll out. If it gets too soft, you can put it back into the refrigerator to firm up.

When ready to bake, place a rack in the middle of the oven and preheat it to 325 degrees F. Line a baking sheet with parchment.

With a sharp knife, and using a ruler, score the dough into four 2 1/4 inch wide horizontal strips. Next, score the dough into six 1 1/2 inch vertical strips. Sprinkle the dough with sanding sugar or granulated sugar.

Cut the dough along the scoring into 24 individual rectangles. Place the rectangles about 1/2 inch apart on the baking sheet.