Divide the cookie dough in two equal portions, placing each onto large sheets of parchment paper. Cover each sheet with another piece of parchment paper and, using a rolling pin, roll out the dough into a rectangle shape, about 1/4-inch thick. If you can find a St. Nicholas Speculoos cookie mold, use it. If not, cut the dough into small rectangular cookies, approximately 2 inches by 4 inches. Transfer the cookies to a Silpat or parchment paper-covered sheet tray, spacing them about an inch apart, until the tray is full. Bake the cookies for 13 – 14 minutes, until the edges are slightly crispy and the center is still a tad soft. Remove from the oven and carefully transfer the cookies to a cooling rack, and repeat with the remaining dough. If the oven you’re using does not have a convection setting, rotate the cookies halfway through the baking process.