Cookies

Butter Cookies

  • 3/4 pounds Butter, unsalted, softened
  • 1 cups + 2 tablespoons Sugar, granulated
  • 6 large Egg yolks
  • 1 teaspoons Vanilla extract
  • 3 cups + 2 tablespoons All-purpose flour
  • 3/4 teaspoons Salt

    • Preheat oven to 350° F.

    ~Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed, scraping down the sides as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrap down the sides of the bowl. Mix well. Beet for 1 minute and add the vanilla. Combine the flour and the salt in a medium-size bowl. Mix well. Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about2 minutes. Scrape down the sides of thebowl and the paddle. Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. ut the dough into the desired shapes (or, being lazy as I am, drop the dough by heaping tablespoonfuls onto the lined baking sheet). Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and letcool completely in the pan. Remove cookies from the pan using a spatula. Frost as desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

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