You roll the dough forward with your hands, using the pads of your fingers to push the dough further back into the roll and get out all the air bubbles. Then twist both sides tightly- the goal here is to make a flat edge on both sides.
The finishing touch (which is totally the kind of thing I love to do to save time) is that I write the temp needed and time to bake on the side of the dough roll. This way when I take it out of the freezer to bake the cookies, I don't even have to pull out my cookbook and check the recipe.
Here are my dough rolls lined up in the freezer. This is enough dough to make at least 144 cookies, which will last me for many different bake sales. I made these all on one day in about a half hour and didn't even have to wash the bowl and measuring cups between batches. When you're ready to bake them, you put them in the fridge for about 30-60 minutes to slightly soften them, just enough to cut through the dough. Then you can just slice them into flat cookie shaped pieces, lay them on a cookie sheet and bake. The only thing to clean up afterwards are the cookie sheets.