“This came from Everyday Food magazine and is a holiday must! of good with ten or hot chocolate.”
READY IN:
10mins
YIELD:
2-4 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
  2. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
  3. Icebox Butter Cookies:
  4. Divide dough in half; form into two 2-inch square logs, each approximately 5½ inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
  5. Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
  6. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
  7. Store finished cookies in an airtight container, up to 2 weeks.
  8. Rolled Cut-outs:
  9. Divide dough in half; form into two ½-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.

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