Divide dough into 4 pieces. Keeping remaining dough chilled, lightly flour 1 piece of dough and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough into a 6-inch square, about ¼ inch thick. With bottom of a fork facing down and tines touching dough at a 60-degree angle, score dough about 1//16 inch deep by pulling for across in a series of parallel vertical lines. With a 1 ¾ - to 20inch round cutter cut out cookies, chilling scraps, and arrange about 1 inch apart on prepared baking sheets. Make more cookies in same manner with remaining 3 pieces of dough and with scraps, pressed together. Brush egg wash lightly onto cookies in direction of lines and let stand 15 to 20 minutes, or until dry.
Put cookies in oven and immediately reduce temperature to 325 degree F. Bake cookies, switching position of sheets in oven halfway through baking, 20 to 25 minutes, or until pale golden and firm, and cool on sheets on racks. Keep cookies frozen in an airtight container up to 2 weeks.
Makes about 48 cookies
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