Trim 1/2 inch from each short side of cookie. Cut cookie in half lengthwise. Cut each long strip into 3/4-inch-wide strips, making a total of 26 strips. From 1 end of each strip, cut off corners to form "pencil point." Discard corner pieces. Place "pencils," bottom side up, 1/2 inch apart on cooling rack over sheet of waxed paper.