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Plain Slice & Bake Butter Cookies Recipe

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This recipe for Plain Slice & Bake Butter Cookies, by , is from Mae's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mae Everett

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients


▢ 1 cup unsalted butter room temperature
▢ 1 cup granulated sugar
▢ 3 large egg yolks room temperature
▢ 1 tablespoon vanilla extract
▢ 3 cups all-purpose flour
▢ teaspoon salt

Directions:
Directions:
Instructions

In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 4 minutes until light and fluffy, scraping down the sides as needed.


Add the egg yolks and vanilla and mix for 30 seconds.

Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to make sure everything is fully incorporated.

Divide the dough in half and shape into two 2-inch diameter logs about 1 foot long each and roll up in parchment paper and chill for 1 hour.

Remove from the refrigerator, preheat the oven to 375F, and line a baking sheet with parchment paper.

Unroll the dough and slice into even -inch thick slices and place the cookies on the prepared baking sheet about 1 inch apart and bake for 10 to 12 minutes until the edges are just turning golden brown.

Transfer to a wire rack to cool completely and enjoy..

Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
Prep Time 10 minutes Cook Time 12 minutes Chill time 1 hour Total Time 1 hour 22 minutes
Personal Notes:
Personal Notes:
Recipe Notes
Its very important that this dough chills for at least 1 hour but it can be chilled for up to 48 hours in advance.
The dough can be frozen by wrapping in parchment and placing in the refrigerator then removing the parchment and wrapping in plastic wrap and then placing in a freezer bag. Freeze for up to 3 months. After freezing, let the dough thaw in the refrigerator for several hours or about 1 hour on the counter just until soft enough to slice then bake as directed.
Cookies should be consumed within 5 days and stored in an airtight container.
You can freeze full cooked or decorated cookies in an airtight freezer bag for up to 3 months. Make sure to squeeze out any excess air.

 

 

 

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