Danish Butter Cookies

The Nudge asked for sugar cookies. He especially loves the Danish ones in the blue tins that are sold during the holidays.

I found out they are actually a butter cookie so I went to the experts at Martha's and I found this ridiculously easy dough recipe.
You could substitute Splenda No Calorie or Truvia and my new fav Whey Low for the sugar in this recipe. I just will not eat them, they are for The Nudge.



Basic Butter Cookies
Ingredients
* 3 cups (spooned and leveled) all-purpose flour
* 1 cup confectioners' sugar
* 1 cup (2 sticks) cold unsalted butter, cut in pieces
* 1/2 teaspoon salt
* 4 large egg yolks
* 1 teaspoon vanilla extract
* Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
* Decorating sugar and sprinkles, (optional)
Directions
1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
2. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
3. Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
4. Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.


5. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.



6. Store finished cookies in an airtight container, up to 2 weeks (if they even last that long).


Now, how easy is this? This is a recipe I can do.
They taste exactly like the tinned cookies. Light, buttery, flaky and melt-in-your-mouth good.
The Nudge will polish these off in 2 days.