Made Smitten Kitchen's eggnog florentine cookies. Refrigerated the dough per recipe and dough is rock solid. Any tips on thawing?

mandy, other warmth can be found on a radiator or a stove pilot light; and Trena is so right about cutting the dough up with a pastry scraper.

I made them without refrigerating and the dough does stay pretty sticky and tough. Test one but they will dramatically spread and thin in the oven. Absolutely worth the wait!

Unfortunately, there's not a whole lot you can do to speed it up, but I'd set it in a warmish place -- maybe near a warm oven. When it starts to soften a little, you can pound it lightly with a rolling pin to help it along.