4 large egg yolks or 2 whole eggs for a softer cookie
5 cups all-purpose flour
Instructions
Prepare the dough- In mixer bowl fitted with paddle, cream butter, sugars and salt on medium speed until light and fluffy, 10 minutes. Combine vanilla and egg yolks, then add yolk mixture in thirds to the creamed mixture, scraping down after each addition. On low speed, add flour in 3 batches, mixing until just incorporated. Don’t mix too quickly; you’ll add air to dough.
Wrap, chill the dough- Divide dough into 4 equal discs. Wrap each well with plastic, refrigerate until firm, at least 2 hours (or up to 1 week).
Cut, bake the cookies- Heat oven to 325 degrees. Lightly dust the work surface with confectioners’ sugar. Roll out the dough from center, to ¼-inch thick. Cut into shapes and transfer to a parchment-lined cookie tray. The cookies don’t spread, so you can place tightly on baking sheet. If the dough becomes too soft, place back in the refrigerator until it becomes firm. Cut and bake remaining dough. Bake cookies until golden brown, about 15 to 18 minutes, rotating pan halfway through baking time.
Variations- For a cinnamon-pecan cookie, combine 2 tablespoons ground cinnamon with the flour; then fold in 1 cup of chopped pecans (preferably toasted and cooled) once the dough is finished mixing.
Citrus- Add 2 tablespoons finely shredded citrus zest to the butter while creaming.
Almond- Replace the vanilla extract with the same amount of almond extract.
Chocolate chip- Stir 1 cup chocolate morsels to the dough once it’s completely mixed.
Tart shells- Anderson says this dough makes a great little tart shell. Gently press rounds of dough into small muffin or “tassie” cups, bake, then fill shells with your favorite jam or preserves.
Serving
Suggestions
Presentation- Allow cookies to cool completely before moving. Store cookies in an airtight container at room temperature, for up to four days.
Originally Submitted
10/21/2011
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