has anyone made a log and sliced and baked these instead?

These look delicious! I have not made, but do think you could roll the dough into a log, refrigerate for a couple hours (maybe overnight?). When ready to bake, roll the outside of the log in either regular white sugar, or maybe courser demerara sugar. Cut thin and bake, keeping an eye on them, baking time will vary from original recipe. The original recipe also calls for them to have a 4" diameter once flattened, but I think I would make a smaller diameter log, closer to 2". Good luck with these, do report back and let us know how they turned out for you!