Ingredients
- All-purpose flour: 2 cups
- Unsalted butter: 1 cup (2 sticks), softened
- Granulated sugar: 3/4 cup
- Large egg yolks: 2
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Milk or cream: 1-2 tablespoons (optional, for brushing)
- Turbinado sugar: for sprinkling (optional)
Instructions
- Step 1: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Step 2: Beat in the egg yolks one at a time, then stir in the vanilla extract and salt.
- Step 3: Gradually add the flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough should be smooth and slightly sticky.
- Step 4: Transfer the dough to a piping bag fitted with a large star tip or drop by rounded teaspoonfuls onto ungreased baking sheets, leaving space between each cookie.
- Step 5: If desired, brush the cookies with milk or cream and sprinkle with turbinado sugar.
- Step 6: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to a week to maintain their crispness.
- If you want to slightly warm the cookies, try placing them in a 300°F (150°C) oven for just a minute or two to reawaken their buttery flavor.
- Serve these classic cookies with a cup of tea or coffee for a simple yet elegant treat.
- For the most tender texture, be sure to avoid overmixing the dough after adding the flour – mix only until just combined.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American