Ingredients: |
Ingredients: 2 cups all-purpose flour, (see Cook's Note #1)
½ teaspoon salt
1 cup unsalted butter, room temperature
½ cup granulated sugar
2 egg yolks
2 teaspoons pure vanilla extract, (see Cook's Note #2)
⅓ cup sanding sugar
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Directions: |
Directions:1). In the bowl of an electric mixer, with the paddle attachment, cream the butter, salt and sugar, together on medium speed until light and fluffy, about 2 to 3 minutes.
2). Mix in the egg yolks, one at a time, mixing for 1 minute between each addition and scraping down the sides of the bowl as needed. Add the vanilla. With the mixer on low, gradually add the flour and mix just until incorporated.
3). Scrape the cookie dough out of the bowl and roll the dough into a log. Wrap the dough in parchment paper or plastic wrap and chill it in the refrigerator for at least an hour. The best way to keep the dough from flattening out on the bottom is to place it into an empty cardboard paper towel roll.
4). Once the dough is chilled sprinkle sanding sugar on a clean surface. Unwrap the dough and roll the log in the sanding sugar. Use a sharp knife to cut the dough into slices of even thickness, about ¼-inches thick, see Cook's Note #3. Only cut as many cookies as you can fit on the baking sheet. Keep the remainder of the log in the refrigerator until ready to bake.
5). Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place the cookies on the prepared baking sheet about 1-inch apart and bake for 10 to 12 minutes, or until the edges are just turning golden brown. Allow the cookies to cool for 10 minutes on the cookie sheet and then move to a wire rack to finish cooling.
Cook's Note #1: Measure the flour correctly, adding too much flour to this recipe is the most common mistake. To measure the flour, fluff the flour with a spoon, sprinkle it into the measuring cup, and use a knife to level it off.
Cook's Note #2: Use a good quality vanilla for this recipe. It's one of the standout flavors in this cookie, so you don't want to use the artificial stuff.
Cook's Note #3: This recipe can be used for cut-out cookies. Just form the dough into a disk, wrap and chill, roll out to a ¼-inch thickness, cut out the cookies with a 2-inch cookie cutter, and bake. |
This recipe for Old Fashioned Butter Cookies is from