These cookies are best baked right away. However, you can make the dough in advance and store it in the refrigerator for up to two days. I prefer to shape the dough into 30 gram balls and store them on a sheet tray in the refrigerator. For best consistency, prior to baking, place the cookie balls on a baking sheet approximately 2 inches apart and allow them to come to room temperature before baking. If you're in a rush, you can bake them directly from the refrigerator, but the baking time will be approximately 10-11 minutes.