Recipe from “Crazy About Cookies,” by Krystina Castella (Sterling). If you can’t find superfine sugar at your grocery store, you can approximate it by blitzing granulated sugar in your food processor for about 1 minute. Make sure you process it before measuring. Give these cookies a flavor boost with some grated lemon, lime or orange zest (about a tablespoon added with the vanilla). Makes about 20 (2-inch) cookies.
Ingredients
1 cup (2 sticks) butter
1 cup superfine sugar
1 large egg yolk
1 large egg
1/2 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
Directions
Beat the butter and superfine sugar until light and fluffy. Beat in the egg yolk. Add the whole egg, salt and vanilla and stir to combine.
Gradually stir in the flour. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes before rolling, cutting and baking.
Bake cutouts at 350 degrees for about 10-14 minutes, until just beginning to brown on the edges (watch carefully). Cool completely before decorating.
