Cut-Out Butter Cookies

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)

Directions

  1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
  2. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
  3. Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.
  4. Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough.
  5. Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets. Re-chill rolled-out dough if difficult to work with.
  6. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 to 20 minutes for 3-inch cookies. Cool 1 to 2 minutes on baking sheets; cool completely on a wire rack.
  7. Store finished cookies in an airtight container, up to 2 weeks.

Yes Kevin, you have to put the flour in! We are all so excited you are baking- being engaged is good for you!

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