Icebox Butter Cookies

• 3 cups (spooned and leveled) all-purpose flour
• 1 cup confectioners' sugar
• 1 cup (2 sticks) cold unsalted butter, cut in pieces
• 1/2 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
• Decorating sugar and sprinkles, (optional)

1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
2. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
3. Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
4. Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
5. 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.
6. Store finished cookies in an airtight container, up to 2 weeks.

everyday food magazine, holiday 2007