Swapped at the 2012 SE cookie swap by Alaina Browne.
Adapted from Food52.
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.
- Yield:makes 80 cookies
- 3/4 pounds salted butter, softened
- 1 3/4 cup sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3 1/2 cups flour
- Red, green or multi-colored sugar
Preheat oven to 350°F. In a mixer fitted with a paddle attachment, cream the butter and sugar. Add the yolks and vanilla, mixing well. Add the flour and combine thoroughly.
Use mounded teaspoonfuls and make balls of dough with your hands. Place on an ungreased cookie sheet, then flatten the dough with the bottom of a patterned glass dipped in colored sugar (don't mix the red and green!).
Bake for about 10 minutes (watch carefully as they burn easily), until the cookies are lightly golden just around the edges. Let the cookies rest on the baking sheets for a minute or two and then gently transfer to baking racks to cool—they're fragile.