MY Favorite Christmas Cookies:
Icebox Butter Cookies
recipe & photo courtesy of Martha Stewart
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
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.