CC Slice and Bake Cookies

By lorik

Be sure that the cookie dough is well chilled and firm so that it can be uniformly sliced.

Ingredients

• 1/3 cup granulated sugar
• 2 Tbsp packed light brown sugar
• 1/2 tsp salt
• 12 Tbsp unsalted butter, cut into pieces and softened
• 2 tsp vanilla extract
• 1 large egg yolk
• 1 1/2 cups all purpose flour

Details

Servings 40
Adapted from Cooks Country

Preparation

Step 1

1. Process sugars and salt in food processor until no lumps of brown sugar remain, about 30 seconds. Add butter, vanilla, and yolk and process until smooth, about 20 seconds. Scrape down sides of workbowl, add flour, and pulse until dough forms.

2. Turn out dough onto lightly floured surface and roll into 10 inch log. Wrap tightly with plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.

3. Adjust oven racks to upper and lower middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Slice chilled dough into 1/4 inch rounds and place 1 inch apart on prepared baking sheets. Bake until edges are just golden, about 15 minutes, switching and rotating sheets halfway through baking. Let cool 10 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough and serve.

Variations:

Walnut Brown Sugar Cookies:
In step 1, add 2 more Tbsp brown sugar and 1 cup chopped walnuts to food processor along with sugars and salt.

Orange Poppy Seed Cookies:
In step 1, add 1/4 cup poppy seeds and 1 Tbsp grated orange zest to food processor along with sugars and salt.