Icebox Butter Cookies

We've had snow in McMinnville for the past few days. Snow isn't all that unusual, but snow that sticks for days is. And, boy, do we take advantage of it! We've been sledding (right down the driveway! Living on a hill has its perks at times....), making snow angels, and doing a bunch of holiday cooking...including baking.

The other day Katie chose this recipe to make, Icebox Butter Cookies from Martha Stewart's Everyday Food booklet. It's 2007's Holiday Baking Edition, and this is the first (though not the last!) that we'll make from this collection of recipes.

Icebox Butter Cookies

In a bowl of a food processor, pulse until it resembles course meal:
3 C all purpose flour
1 C powdered sugar
2 sticks unsalted butter, cut into pieces
1/2 tsp salt

In a small bowl, lightly beat
4 large egg yolks (reserve one egg white for later)
1 tsp vanilla

With motor running, add the egg mixture to the dough. Process just until dough forms.

Divide the dough in half; form two 2-inch square log, each approximately 5 1/2 inches long. Wrap the logs in waxed paper; refrigerate until firm, at least two hours.

Preheat the oven to 350 degrees. Slice dough crosswise; 3/16" thick, carefully transfer slices to baking sheets.

If decorating with sugar, brush each slice with an egg wash (listed below), then sprinkle with sugar. Martha recommends sanding sugar. We did not have this, and instead used colored decorating sugar. Bake until edges are firm, but not brown, about 10 - 15 minutes. We had to go the whole 15 minutes. Cool 1-2 minutes on baking sheets. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to one week.

Egg Wash
1 large egg white, beaten
2 tsp. water