Basic Butter Cookie Dough

BASIC BUTTER COOKIE DOUGH
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3 cups all-purpose flour
1 cup powdered sugar
1 cup (2 sticks) cold unsalted butter, cut in pieces
½ tsp salt
4 large egg yolks
1 tsp vanilla extract
egg wash (optional): 1 lg. egg white, beaten w/ 2 tsp. water
decorating sugar and sprinkles (optional)

1. Prepare dough: Place flour, sugar, butter and salt in the bowl of a food processor; process until mixture is the texture of course meal. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms. Proceed to one of the following cookie recipes…

2. CUT OUT COOKIES:
Step 1: Make dough. Divide in half; form into two ½-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour. Step 2: Preheat oven to 350°F. On a piece of floured waxed paper, roll one disk to a thickness of 3/16-inch; chill. Repeat with remaining dough.
Step 3: 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.
Step 4: 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 rack.

3. ICEBOX COOKIES:
Step 1: Make dough. Divide in half; form into two 2-inch square logs, each approximately 5½ inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
Step 2: Preheat oven to 350°F. Slice dough crosswise, 3/16-inch thick; carefully transfer slices to baking sheets. Step 3: 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.

4. SPRITZ COOKIES:
Step 1: Make dough; do not refrigerate. Preheat oven to 350°F.
Step 2: Fill cookie press, and form cookies on baking sheets according to manufacturer’s instructions.
Step 3: 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.

Yield: 30 cutouts – 72 icebox OR 100 spritz

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

Recipe Source: Everyday Food

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