Butter Cookie Dough

Comments:
Source: Epicurious.com  https://www.epicurious.com/recipes/food/views/basic-butter-cookie-dough-13504

Serving Size

Refresh / Double it

INGREDIENT	MODIFIER	VOLUME	WEIGHT	DIRECTIONS
Butter (unsalted)	Softened		2 c	In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy.
Granulated Sugar			1 1/3 c
Table Salt			3/4 t
Egg Yolk			3 ea	Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well. Remove dough from bowl and divide into equal halves. Wrap each half in waxed paper and aluminum foil and chill in the fridge until needed. This recipe will yield approximately 3 pounds of dough, or enough to make 2 different cookie variations.
Vanilla extract			2 t
Flour, White all-purpose			4 2/3 c
				Make sure you flour your surface and rolling pin well. Baked at 350 for about 10-12 min. They didn't stick to the baking sheet, but using a Silpat made them break less when I removed them from the sheet.