Butter Cookies

¾ pound (3 sticks) unsalted butter at room temperature

1 cup plus 2 tablespoons of granulated sugar

6 large egg yokes

1 teaspoon pure vanilla extract

3 cups plus 2 tablespoons bleached all-purpose flour

¾ teaspoon salt

Preheat the oven to 350 degrees F. Cream the butter and sugar in a bowl with a paddle on medium speed, scraping down the sides of the bowl and paddle as needed. Cream the mixture until it is smooth and fluffy. Add the egg yokes one at a time mixing in between each egg. Scrape down the sides of the bowl. Beat for 2 minutes then add the vanilla. Combine the flour and salt in a medium size-mixing bowl mixing well. Turn down the mixer to a slow speed and add the flour mixture until it is thoroughly mixed. Increase the speed of the mixer to medium and beat until the dough is thick and creamy. Scrape down the sides and the paddle. Lightly flour a flat surface and using a rolling pin, roll out the dough to ¼ inch thick. Cut the dough into the shapes you want. Place the cookie shapes on a baking sheet about 2 inches apart. Bake for 7 minutes remove the baking sheet and rotate 180-degree’s then bake again for another 7 minutes or until a light golden brown.

Since I like you so much, make sure you turn down the mixer speed to slow before adding the flour. If you don’t, and the mixer is going too fast when you add the flour, it will look like you had a snowstorm in your kitchen. lol.

I use a cookie press to make the shape of my cookies. No need for the rolling pin and cookie cutters then.