1/2 lb Unsalted butter; at cool
-room
; temperature
1 c Granulated sugar; processed
-in food
; processor for 30
; seconds
1/2 ts Salt
1 Whole egg; plus
1 Yolk
2 ts Vanilla extract
2 1/2 Cupbleached all-purpose
-flour
1. Cream butter, sugar, and salt in workbowl of electric mixer at medium
speed until light and fluffy. Add yolk, beat well then add whole egg and
vanilla; continue beating until well incorporated. Add flour; beat over low
speed until flour is just mixed. Divide dough in half and wrap in plastic
wrap. Refrigerate until firm, at least 1 hour.
2. Heat oven to 350 degrees. Remove one disc of dough from refrigerator and
cut in half. Return unused portion of dough to refrigerator. Lightly flour
work surface; roll dough to 1/2-inch thick, using offset spatula to loosen
dough. Lightly sprinkle surface with flour as needed to keep dough from
sticking.
3. Cut or form dough into desired shape. Place dough shapes 1/2-inch apart
on parchment-lined cookie sheet. Bake until golden brown, 6 to 8 minutes.
4. Use thin-bladed spatula to immediately transfer cookies to cooling rack.
Cool to room temperature. Repeat rolling, cutting, and baking remaining
dough. Decorate cooled cookies, if desired, and transfer to airtight
container.
Yields
1 servings
