I’m a sucker for basic, not-so-heavy on the ingredients cookies. They go perfectly with a nice cup of coffee in the morning or evening. This is definitely a keeper recipe. Decided to make them when a coworker told me its been way too long since I made them. Hope you enjoy!

(Side note: I was one egg short when I started making them so instead of running to the store, I just substituted the one egg yolk for 1 tbsp. of evoo; when making basic cookies like these, the egg only acts as a binding agent for the dry ingredients..the cookies turned out perfect!)

Butter Cookies

• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 3 sticks unsalted butter, room temp
• 1 cup sugar
• 2 large egg yolks
• 1 tsp vanilla extract

Preheat oven to 350F. Whisk together flour and salt.

Beat butter and sugar with a mixer on medium/low speed until pale and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla. Reduce speed to low. Add flour mixture, and beat just until smooth.

Roll apprx. tablespoon amounts of dough into balls and slightly flatten the tops. Line cookie sheets with parchment paper and you can fit about 12 on each sheet about an inch and a half apart.

Bake until golden; about 14-16 minutes. Transfer to a wire rack and cool. If desired, you can either sprinkle with confectionary sugar or even drizzle/half dip with semi-sweet chocolate.

Enjoy !  🙂