Categories: cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 2 egg yolks
- 2 tsp. vanilla extract
- 2 1/ cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
Directions
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In a large bowl, using an electric mixer on high, beat butter an sugar until light and fluffy, about 3 minutes. Beat in egg yolks and vanilla.
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Reduce speed to low; add flour, baking powder and salt. Mix just until a stiff dough forms.
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Turn onto a floured work surface, cut dough into halves, and form each half into a 1 1/2-inch thick log.
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Wrap in plastic and refrigerate at least 2 hours or up to 2 days.
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Preheat oven to 375 degrees and line 2 large baking sheets with parchment paper.
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Cut logs into 1/4-inch-thick slices and arrange about 1 inch apart on pans.
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Refrigerate 10 minutes, then bake until lightly browned around the edges and firm in the center, 12 to 15 minutes.
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Let cookies cool 5 to 10 minutes on the pan before transferring to wire racks to cool completely. Decorate with your favorite icing if desired.
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makes 4 dozen
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Variations:
- Bourbon and Pecan Cookies
- Omit vanilla; substitute 2 Tbsp. bourbon. Add 3/4 cup toasted, chopped pecans to dough after mixing in dry ingredients. Slice cookies as directed and top with a pecan half before baking.
- M&M’s Sugar Cookies:
- Chop 3/4 cup M&M’s; add to dough after mixing in dry ingredients. Press additional M&M’s into cookies right after they come out of the oven, while still soft.
- Candied Fruit Cookies:
- Add 1 lb. assorted candied and dried fruit (candied cherries, dates, dried pineapple or raisins) to dough after mixing in dry ingredients.