Icebox Butter Cookies
recipe & photo courtesy of Martha Stewart
INGREDIENTS:
3 cups All Purpose Flour
1 cup Confectioners Sugar
1 cup (2 sticks)cold, Unsalted Butter, cut in pieces
1/2 tsp Salt
4 large Egg yolks
1 tsp. Vanilla
Egg Wash (one egg white with 2 tsp.water,beaten)
Decorating Sugar, Sprinkles
DIRECTIONS:
Combine flour,sugar,butter & salt in food processor until they resemble coarse crumbs. In a bowl, beat egg yolks and vanilla together. With processor running, gradually add yolk mixture to crumbs just until a dough forms.
Divide dough in half, making two, 2" square logs, about 5 1/2" long.Wrap logs in waxed paper and refrigerate about 2 hours (until firm). Preheat oven to 350 degrees. Slice logs crosswise in thin segments (MS says 3/16" thin... I say, just eyeball the thinness). If you're decorating the cookies, cover with coating of egg wash then add your sugars and or sprinkles. Bake about 10 to 15 minutes, until the edges are firm (NOT brown). Remove and let sit on cookie sheet one to two minutes, then transfer to rack to cool completely.
Store what's left after your family smells them baking & comes in to devour most all, in an airtight container. They'll be good for two weeks, but rest assured- they'll NEVER sit around that long.
Makes about 72 cookies.
XOXO
~S
3 comments:
Has it really been THAT long since I've checked in here... SHEESH??!! Love the new banner. Delish! And I really love this "Christmas Day" idea... how cute is that?! Tell Matthew that Russian Tea Cake cookies are my fave too. ;) Love ya girlie!
xoxo
I meant to ask the cookie press question about this recipe.. :)
I haven't used it with the icebox cookies..I tried using a cookie spritz press last year with a recipe that came with the box-- it wasn't pretty the first time. Not sure if I'll break it out this year or not. ;)
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