Total Time
3hrs 10mins
Prep 25 mins
Cook 2 hrs 45 mins

I don't know why these cookies are so delicious. They don't have any exciting ingredients, just a lot of butter. The recipe comes from my Williams and Sonoma "Essentials of Baking" cookbook. I don't typically like "dry" or "sandy" cookies, but in this case, I can't keep my hands off them.

Ingredients Nutrition

Directions

  1. In a stand mixer, combine the butter, sugar, and salt. Beat on medium speed until smooth.
  2. Add the egg yolks and vanilla and beat on low speed until blended.
  3. Add the flour and mix until incorporated and a smooth dough forms.
  4. Divide the dough into 4 equal portions. Roll each portion into a log 7 inches long and about 1 1/2 inches in diameter. Wrap the logs in plastic and refrigerate at least 2 hours.
  5. Position a rack in the middle of the oven, and preheat to 350 degrees. Line baking sheets with parchment paper.
  6. Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the baking sheets.
  7. Bake 12-15 minutes until the edges and bottoms are golden. Let cool on baking sheets for 5 minutes, then transfer to wire racks. Store in an airtight container at room temperature for up to 5 days.
Most Helpful

5 5

The country where I moved to doesn't sell vanilla wafers, so any time I want to make a banana pudding I have to make my own vanilla wafers. These are very good. I bake and use them as I would store-bought vanilla wafers. My youngest son loves them on their own as a snack and I like the fact that living here doesn't stop me from making my favorite dessert. :)

5 5

These cookies are fabulous!! My two year old and I are devouring them today!! I LOVE that there are 4 rolls to refrigerate. I baked off 2 today and froze the other 2 for another day :) I also added one packet of Oetker's Vanilla Sugar to the dough.

5 5

Very easy to put together and the taste is terrific.