There are very few things that are more mouthwatering than crumbly butter cookies. They just about melt in your mouth and have a smooth and sweetly buttery taste. The sugar crystals on the edges give them a slight crunch. These are great dipped in chocolate too or flavored with nuts or lemon zest. You can also substitute some of the flour for cocoa powder to make chocolate sables. These really are a very versatile cookie which are perfect for any holiday cookie plate.
1 cup (2 sticks) butter, softened
1/4 cup powdered sugar,sifted
1/2 cup sugar
1/2 tsp. salt
2 large egg yolks, room temperature
2 cups flour
egg yolk, beaten
1. In bowl of a mixer fitted the paddle attachment, beat the butter until creamy. Add the sugars a and salt and beat just until incorporated. With the mixer on low, add the yolks one at a time and mix to incorporate. Dump the flour in a mix just until the flour disappears. Give the dough one last mix by hand.
2. Divide the dough in half and place on wax paper forming into logs. Refrigerate for several hours. The dough can also be frozen for a few months.
3. Preheat the oven to 350°. Brush one of the logs with a little of the beaten egg yolk and roll into the sugar to coat. Carefully cut the dough using a sawing motion. Place onto a baking sheet lined with parchment paper and bake for 15-20 minutes.