- ½ (1 stick) butter-room temperature
- ½ cup sugar
- 2 egg yolks
- 2 tsp vanilla
- 1 cup flour
Grease baking sheets. Cream butter with sugar, then beat in egg yolks and vanilla until thoroughly mixed. Add flour and continue mixing until just mixed through (do not overbeat or cookies will be tough).
Preheat oven to 350 and bake 8-10 mins. Makes 2 ½ dz
Drop cookies- drop onto greased cookie sheets 2” apart. Smooth and round with knife or your finger dipped in cold water. For firmer cookies that will not spread very much, chill dough for 30 mins.
Rolled cookies- refrigerate dough for 45 mins then roll out to ½” thickness and cut with cookie cutters. Space 1 “ apart. Refrigerate again for 30mins. then bake.
Refrigerator butter cookies- Turn dough out onto sheet of wax paper or plastic wrap and using paper as aid- roll into a 1 1/2” cylinder. Wrap and refrigerate overnight. Slice dough into ¼” thick cookies and place on baking sheets. (Dough can be refrigerated up to 1 week.)