The dough for these lovely pink and white swirl cookies will keep up to one week wrapped and stored in the refrigerator. Then just slice and bake the cookies when you have time.
Check cookies at the minimum baking time. Even 1 minute can make a difference! Continue checking them every minute until they reach the doneness description. Remove cookies from cookie sheets with a pancake turner immediately, unless the recipe calls for them to cool on the sheet. If the cookies have cooled too long, they may stick to the sheet. Return them to the oven briefly to warm the cookies so they will slide off the cookie sheet. Bake cookies according to recipe directions.