Time 1h40m Yield 36 Number Of Ingredients 6 Steps:
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Yield 36 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Mix together all ingredients until well-blended. Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork. Bake 13 to 15 minutes until light brown. Let cool on wire rack.
Time 33m Yield 48 cookies Number Of Ingredients 6 Steps:
Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the flour and mix just until incorporated. Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze. Before baking, preheat the oven to 325°F. Line your baking sheets with parchment. Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won’t be spreading very much, but they need air room around each cookie). Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. Note: you can do many things with these cookies. You could roll the dough out and cut shapes. You could slice them even thinner and sandwich them with chocolate or jam or lemon curd. You could make them and then dip them half into chocolate. You could just make them and eat them, which is my favorite. Whatever you do, they will be delicious.
Time 55m Yield about 3 dozen. Number Of Ingredients 7 Steps:
In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and vanilla; gradually beat in flour. Divide dough in half; mix food coloring into 1 half. Roll each dough portion into a 6-in. square. Wrap each in plastic; refrigerate at least 1 hour or overnight., Preheat oven to 350°. Cut each dough into 36 squares. Working with a quarter of the dough at a time, keep remaining dough refrigerated. Roll 1 piece of plain dough into a 6-in. rope; roll 1 piece of red dough into a 6-in. rope. Place ropes side by side. Lift left rope over the right; repeat to form a twist. Repeat with remaining dough. Curving top of each twist to form hook of cane, place 1 in. apart on parchment-lined baking sheets., Bake 7-9 minutes or until set. Cool on pans 3 minutes. Remove to wire racks to cool.
Time 3h Yield Makes about 72 Number Of Ingredients 1 Steps:
Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 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.
Time 7m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Combine butter, sugar, egg and vanilla in a large bowl with mixer on medium speed until smooth and fluffy, 4 minutes. Stir together flour and salt in a small bowl. Add to butter mixture and beat on low speed until combined. To shape cookies: For cookie press, spoon dough into press. Form desired shapes on ungreased cookie sheets. For slice and bake cookies, refrigerate dough, wrapped, 45 minute. Divide dough in half. Shape each half on wax paper into 6" long logs; wrap. Chill in refrigerator 1 hour or in freezer 30 minutes. Slice cookies 1/8" thick; place on ungreased cookie sheets. Bake at 400° for 7-9 minutes, depending on shape or until set and lightly browned around edges; tops should not brown. Let stand on sheet 1 minute. Transfer with metal spatula to wire rack to cool.
