For best results, the dough should chill for 8 to 12 hours in the refrigerator. STORE: In an airtight container for up to 2 weeks. The dough may be wrapped well and refrigerated for up to 5 days. Freeze the baked cookies in a heavy-duty resealable plastic food storage bag for 2 to 4 months. * Washington Post.com * Adapted from Olive Oil Baking, by Lisa A. Sheldon (Cumberland House, 2007). * Makes about 36 cookies