Scrape the dough down the sides of the bowl and onto a piece of parchment paper. Form into a log and roll until smooth and roughly the size of a paper towel tube. Be sure to press the ends flat, too. To make a smoother dough log, use the parchment paper to roll the dough back and forth. Wrap the dough up in the parchment paper, twist the ends, and freeze on a flat surface for at least an hour (the more frozen the dough the more the cookies will retain their shape while baking).