Slice and Bake Angels

Place each portion of dough on piece of waxed paper or plastic wrap. Using paper as guide, roll up into 8-inch (20 cm) long log. Refrigerate for 1 hour or until firm. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month; thaw for 20 minutes.)

Grease or line rimless baking sheets with parchment paper; set aside.

Cut logs into 1/4-inch (5 mm) thick slices. For body, cut 2 sides from 1 slice on diagonal to resemble triangle with flat top; place body on prepared pans. Roll side pieces into ball and flatten slightly; place at top of body for head.

Cut second slice in half; arrange with rounded sides touching cut sides of body to form wings. Repeat with remaining slices. Place, about 1 inch (2.5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for 8 to 10 minutes or until golden. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. Decorate as desired with silver dragee and Piping Icing. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)

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