A Slice-and-bake Cookie Palette
Photo © Deb Perelman
- 2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
- 2/3 cup confectioners’ sugar, sifted
- 2 large egg yolks, at room temperature
- Pinch of salt
- 1 teaspoons vanilla or almond extract
- 2 cups (280 grams) all-purpose flour
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (2 cups)
- Confectioners’ sugar (2/3 cup)
- Salt (1 Pinch)
- Vanilla or almond extract (1 teaspoons)
- Dairy
- Butter, unsalted (2 sticks)
- Refrigerated
- Egg yolks, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 21, 2007 (5 years ago).
27 people saved this recipe.
