Basic Butter Cookie Dough - cooking recipe

Ingredients

3 cups all-purpose flour
1 cup confectioners sugar
1 cup cold unsalted butter, cut in pieces
1/2 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
egg wash
1 large egg white, beaten with 2 teaspoons water

Preparation

Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
Icebox Butter Cookies:
Divide dough in half; form into two 2-inch square logs, each approximately 51/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
Store finished cookies in an airtight container, up to 2 weeks.
Rolled Cut-outs:
Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.