half. shape the first half into a rectangle and put in the center of a piece of parchment paper.
lay another sheet of parchment paper over the dough and roll out, trying to maintain a rectangle, until ¼-inch thick.
cut the dough into the sizes/shapes you want (a ruler is handy here). lightly prick all over with a fork.
sprinkle evenly with half the cinnamon-sugar and roll gently into the top of the dough with a rolling pin.
re-cut if necessary. using a spatula, carefully transfer the crackers to the prepared baking sheets, leaving a bit of space in between each.
repeat with the remaining dough and cinnamon-sugar.
freeze the crackers for 15 minutes.
cool completely and 