Knead dough 5 to 6 times. On lightly floured work surface, roll out to ⅓-inch thickness. Using 2-inch round cookie cutter, cut out rounds. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Sprinkle with granulated sugar. Refrigerate until firm, about 30 minutes. Bake, 1 sheet at a time, in 300°F oven until firm and pale golden, about 20 minutes.