Rolled Butter Cookies
|Butter||3⁄4 Cup (12 tbs), softened (salted)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Almond extract||1 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs), sifted|
Preheat oven to 350 °F (175 °C).
Butter a cookie sheet.
In a large mixer bowl, cream butter and 3/4 cup (180 mL) sugar.
Fold in egg yolks and almond extract.
Mix in flour.
Refrigerate 40 minutes.
Remove dough from refrigerator.
Shape into two 1 1/2 inch (3.75 cm) wide rolls.
Dredge with remaining sugar.
Seal in plastic wrap.
Refrigerate 20 more minutes.
Cut rolls into 1/4 inch (0.5 cm) thick slices.
Place on a cookie sheet.
Bake in oven 10 minutes or so.