John Hadamuscin's Bohemian Butter Cookies

This is an heirloom recipe, brought from the Old Country, and published by cookbook author Hadamuscin. It is perfect for cutting with traditionally-shaped cookie cutters. Note that chilling time is not included in the timing. The yield will depend on the size of your cookie cutters.

• Ready In: 55 mins
• Yields: 48 cookies

Ingredients

• 1  cup sugar
• 2  cups butter (4 sticks)
• 4  large eggs
• 1  teaspoon vanilla extract
• 4  cups flour
•  colored sprinkles, for decoration (use assorted colors)

Directions

1. In a large mixing bowl, cream the butter and sugar together until light and smooth.
2. Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites.
3. Beat in vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.
4. Preheat oven to 350 degrees F. Grease baking sheets.
5. On a lilghtly floured surface, roll out the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Lightly beat reserved egg whites. Using a pastry brush, glaze the surfaces of the cookies with egg whites. Decorate each with a sprinkling of colored sugar.
6. Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool.
7. Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.