This is my favorite recipe passed down from my paternal grandmother from who knows where. It makes tender and buttery cookies, akin to shortbread. This is easy-to-handle dough makes anything from cut-out shapes and sandwich cookies to thumbprint cookies and bars. These cookies also last and last stored in a cookie tin.
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Lynne Curry
1cup (2 sticks) unsalted butter, at room temperature
3/4 cupgranulated sugar
2egg yolkswhites reserved for decorating
2 1/4 cupsall-purpose flour
Cream the butter with the sugar in a stand mixer on medium speed until light and fluffy, about 3 minutes.
Beat in the egg yolks and the vanilla until well-incorporated and smooth.
Sift together the flour and the salt. On low speed, stir in the flour just until a smooth dough comes together.
Turn the dough onto a lightly floured board, collect it into a round and pat it into a disk. Chill (or freeze) until ready to use, at least 2 hours.
When ready to bake, preheat the oven to 350 degrees F. Place rolled-and-cut cookie shapes on an ungreased baking sheet. Brush them with the reserved egg whites and sprinkle on colored candies.
Bake cookies for 10-12 minutes until lightly golden and transfer to a cooling rack.