1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 teaspoon salt
1 large egg yolks
2 1/4 cups all-purpose flour
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In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth. Blend in the flour until the mixture blends into a smooth dough. Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days.
Preheat the oven to 350 degrees F.
Roll out the dough on a lightly-floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Place on lightly-greased cookie sheets. Sprinkle with decorating sugar. Bake for 12 to 15 minutes.
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Yield: 3 1/2 dozen
Candy Cane Butter Cookies
Add 1 teaspoon almond extract, 1 teaspoon anise and 10-12 drops red food coloring.
Hungarian Holiday Butter Nut Cookies
Add 1 teaspoon vanilla extract and 1 cup ground pecans.
