Ingredients:

2 1/2 sticks of butter

1 1/2 cups sugar

4 egg yolks

2 whole eggs

1 tsp vanilla

Flour to cookie dough consistency (playdoh)

Instructions:

1. Whip room temperature butter until very creamy
2. Add vanilla
3. Gradually add sugar
4. Add one egg yolk at a time, creaming well in between each
5. Then add additional whole eggs one at a time
6. Here’s the special touch part - add flour little by little until you get that play doh consistency. The dough should be shiny. Be careful not to overdo it because you will have bricks to eat but don’t underdo it because they will be too soft.
7. Time to cut the cookies - and there are lots of them! Roll out your dough into a thin, even layer - about half the thickness of a pie crust. With your choice of cookies cutters, cut and place on a cookie sheet about an inch apart. This will take FOREVER but it will be so worth it! You can glaze them with egg yolk before baking if you want. I’m usually so ready to eat them I can’t take the extra time to wait longer!
8. Bake at 325 for 10-15 minutes or lightly golden brown.
9. Chill one day in a storage container. We always used Tupperware (it’s a generational thing! ;-))
10. Enjoy with your favorite holiday drink.

P.S. We even love the ones that sometimes bake a little extra - nothing goes to waste!

Check out Janet's Snapshot From the Porch story of love, family and legacy.