Icebox Butter Cookies

By á-70

Ingredients

• 3 cups (spooned and leveled) all-purpose flour
• 1 cup confectioners' sugar
• 1 cup (2 sticks) cold unsalted butter, cut in pieces
• 1/2 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
• Decorating sugar and sprinkles, (optional)

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.

In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.

Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.

Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.

If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.

Store finished cookies in an airtight container, up to 2 weeks.