Emeril’s Easy Butter Cookies

These are the lightest, butteriest, crumbliest cookies you’ve ever had.  I don’t bake, but these are super easy to make and great for this time of the year as a gift.  Put them in a pretty bag or container with a nice mug and different types of tea.  I don’t frost mine, but you certainly can.  Good luck and enjoy!

What You Need:

  • 3/4 pound (3 sticks) butter, at room temperature
  • 1 cup plus 2 tablespoons white sugar
  • 6 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 3 cups plus 2 tablespoons bleached all-purpose flour
  • 3/4 teaspoon salt
  • Assorted sprinkles *optional

What to do:

  • Preheat the oven to 350 degrees.
  • Cream the butter and sugar in a bowl.  *(I use my food processor for the whole process.  But you can use a mixer.)  Cream the mixture until it is smooth and fluffy.
  • Add the egg yolks 1 at a time, mixing in between each addition.  Scrape down the sides of the bowl.
  • Beat for 1 minute and add the vanilla.
  • Combine the flour and the salt in a medium-size mixing bowl.  Mix well.
  • Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated.  Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes.
  • Scrape down the sides of the bowl and the paddle.
  • Ball up mixture in wax paper and place in freezer for about 15-20 mins.  This makes the dough a little easier to work with.
  • Lightly flour a flat surface.  Using a rolling pin, roll out the dough to 1/4-inch thick.  Cut the dough into the desired shapes.
  • Place the cookies on baking sheet about 2 inches apart.  Bake until lightly golden, about 12-14 minutes until lightly browned.
  • Remove the cookies from the oven and let cool.
  • Repeat the process until all the dough is used.
  • Frost each cookie and garnish with sprinkles or serve plan.

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