Butter Cookies V

Recipe View 5 mins In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (2 minutes)

Recipe View 3 mins In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View 5 mins Divide the dough in half. On a lightly floured surface, shape each portion into a log approximately 2 inches in diameter. (5 minutes)

Recipe View 2 hrs Wrap each log tightly in parchment paper or plastic wrap. Refrigerate for at least 2 hours, or freeze for longer storage. (120 minutes)

Recipe View 10 mins Preheat oven to 350°F (175°C). (10 minutes)

Recipe View 0 mins Remove the dough logs from the refrigerator. If frozen, let them thaw slightly until they are firm but sliceable.

Recipe View 5 mins Unwrap the logs and, if desired, roll them in chopped nuts, sprinkles, or coarse sugar for added flavor and visual appeal. (5 minutes)

Recipe View 5 mins Using a sharp knife, slice the logs into 3/8-inch thick rounds. (5 minutes)

Recipe View 5 mins Place the cookie slices 2 inches apart on ungreased baking sheets lined with parchment paper. (5 minutes)

Recipe View 10 mins Bake for 8 to 10 minutes, or until the edges are lightly golden. Avoid browning the cookies excessively. (10 minutes)

Recipe View 10 mins Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)