Basic Butter Cookie Dough

• 3 cups all-purpose flour
• 1 cup confectioners sugar
• 1 cup cold unsalted butter, cut in pieces
• 1/2 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• egg wash
• 1 large egg white, beaten with 2 teaspoons water

1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
2. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
3. Icebox Butter Cookies:
4. Divide dough in half; form into two 2-inch square logs, each approximately 51/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
5. Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
6. 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.
7. Store finished cookies in an airtight container, up to 2 weeks.
8. Rolled Cut-outs:
9. Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.

allpurpose, confectioners sugar, cold unsalted butter, salt, egg yolks, vanilla, egg wash, egg white

Taken from www.food.com/recipe/basic-butter-cookie-dough-442753 (may not work)