Description

These classic buttery slice and bake cookies offer a delightful tender crumb and festive flair. Perfect for keeping in the freezer, they are a nostalgic heritage treat that pairs beautifully with a warm cup of tea.

Ingredients

1 cup (226 g) unsalted butter, softened
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
1 large egg yolk
½ teaspoon salt
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional)
2 ¼ cups (295 g) all-purpose flour
2 ½ Tablespoons colorful nonpareils (optional)

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Instructions

In a large bowl, cream the softened butter and both sugars with an electric mixer until light and fluffy.
Beat in the egg yolk, salt, vanilla extract, and almond extract until fully combined.
Gradually add the flour on low speed, then fold in the nonpareils by hand using a spatula.
Divide the dough in half, roll into two 2-inch wide logs using wax paper, and chill in the refrigerator for at least 2 to 3 hours.
Preheat your oven to 350ºF (175ºC) and slice the chilled logs into ¼-inch rounds using a sharp knife.
Place slices on a parchment-lined baking sheet and bake for 10-12 minutes until edges are barely golden; allow them to cool on the pan before serving.

Notes

For the cleanest slices, ensure your dough is thoroughly chilled and use a very sharp, thin blade. If the dough logs become too flat on one side while chilling, rotate them every thirty minutes or use a cardboard tube to maintain their round shape.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American