Butter Cookie

Ingredients:

• 4 sticks (1 pound) salted butter, softened
• 1 1/3 cups granulated sugar
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 4 2/3 cups all-purpose flour

Hardware:

• Large bowl

• Mixer

DIRECTION:

Step 1: In a large bowl, with an electric mixer set on medium-high speed beat together the butter and sugar until light and fluffy.
Step 2: Beat in egg yolks, one at a time.
Step 3: Beat in vanilla extract.
Step 4: Beat in flour gradually until just combined.

• Makes enough dough to do two of the listed recipes below.
• This dough can be wrapped and refrigerated for up to 48 hours before using. You can also freeze this dough about 3 weeks ahead of time.
• Whenever working with butter dough if it should become to soft and sticky, just place it in the freezer for a few minutes until firm again.