Buttery Holiday Cookies

By therman

Rachel Ray

Ingredients

• Icing:
• 2 2 2 sticks butter, at room temperature
• 1 1 1 cup sugar
• 2 2 2 egg yolks
• 1 1 1 teaspoon pure vanilla extract
• 2 2 2 cups flour
• 1/2 1/2 1/2 teaspoon coarse salt
• 2 2 2 cups confectioners' sugar
• 3 3 3 tablespoons whole milk
• 3 3 3 tablespoons butter, melted
• Variations:
• Orange cream
• 2 1 the flour and butter, add 2 tsp orange zest and the seeds from 1 vanilla bean. Follow flavor and slice method and ice. Sprinkle orange zest on icing.
• Choco mint
• Lemon poppy seed
• 2 1 1 and butter, add 2 tsp lemon zest and 1 tbsp. poppy seeds. Follow flavor and slice method. Spread half of the cookies with 1 tsp lemon curd. Top with remaining cookies.

Preparation

Step 1

In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.
2. In a medium bowl, whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated.

3. Rolled cookies: Halve the dough, flatten into disks, wrap in plastic and chill 1 hour. Roll dough to 1/4 inch thick. Cut into shapes, transfer to cookie sheets and chill for 15 minutes. Bake at 350 until golden, 17 to 20 minutes. Cool on racks and decorate with icing.

4. Flavor and slice cookies: Halve the dough and form each into a 1 1/2 inch diameter log. Tightly wrap in parchment paper and chill for 2 hours or freeze for 1. Trim off ends and then slice into 1/4 inch rounds. Bake at359 for 17 to 20 minutes

Icing::
4. In a medium bowl, stir confectioners' sugar with milk and melted butter. Thin with a few drops of water to desired consistency.

**Sandwiched cookies make about 2 dozen