The dough is divided into thirds when it is refrigerated, and I found that made it pretty easy to divide up into little 12 g balls. I flattened each third of dough into a disk, and divided that disk into 12 wedges. Each wedge, give or take a couple of grams, was just about 12 g. Easy!
Each ball gets smushed flat by the bottom of a glass sprayed with cooking spray and dipped into sugar. I failed to notice the recipe says to flatten to a specific size and just sort of haphazardly smushed balls until they looked good enough to me. Luckily that turned out ok.
These are so damn good. I really am tempted to make another batch, right away.