Ahh butter. Because of the role that butter plays in these cookies, I believe a salute to butter is in order. Or perhaps a standing ovation. At the very least a thank you card. After taking one bite of these ridiculously amazing cookies, you’ll indeed agree with me that butter does make everything better (see “about” the cupcake theory). Special thanks goes out to Mel who, once again, has changed my life for the better. She is the reason that I know about these amazing cookies. Maybe I owe her the standing ovation. AND a thank you card . . . for these incredible, rich, flaky, soft, tasty cookies!
2 cups butter, softened
1 8-oz. pkg. cream cheese
2 cups sugar
2 egg yolks
1 t vanilla
4½ c flour
¼ t salt
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla. Mix well. Add flour and salt. Stir just until combined. (Dough will be very soft but will firm up in the refrigerator.) Wrap in plastic wrap and chill two hours or until firm. Remove dough from refrigerator 15 minutes before making cookies to soften. Roll dough on floured surface to ¼-inch thickness. Cut using cookie cutters. Place on baking sheets. Bake at 350°F for 10-12 minutes for smaller cookies/12-15 minutes for larger cookies or until barely golden around the edges. Cool 5 minutes. Place on wire racks to cool completely. Frost using buttercream frosting, cream cheese frosting, or whipped cream cheese frosting.
