Lightly dust work-surface with flour, and dump dough onto it. Sprinkle a pinch more flour on top of the dough and work it into about a 1/2" disk. Wrap in plastic wrap and refrigerate for at least an hour (it can rest overnight if needed). It will become firm enough to roll out.
Line two sheet pans with parchment paper. Set aside. Lightly dust work surface, dough and rolling pin with flour. Roll dough out to between 1/8"-1/4". Cut out cookies with a 3" (7.6 cm) round cookie cutter. Prick top of cookies with tines of fork or chocolate chipper. Transfer cut cookies to a parchment lined baking sheet. Gather the scraps, work the dough, dusting with flour as needed, and reroll dough, cutting the remaining cookies. Place cut cookies in the refrigerator for 20 minutes. This will prevent the cookies from spreading.
Bake cookies for 11-12 minutes. They will still feel soft when done. Transfer to a cooling rack to cool completely. Using a pastry brush, brush off any excess flour. Assemble ice cream sandwiches or store in a lidded container at room temperature for up to two days, until ready to use.
*Pure vanilla extract can be substituted for chocolate extract.