Sugar Cookies

Recipe courtesy of Rich Foshay, co-owner of Wobble Café, Ossining 

Makes 2 to 3 dozen

Cookie Ingredients:
12 egg yolks, at room temperature
2â…” cups granulated sugar
2 cups (4 sticks) salted butter, softened 
2 Tbsp vanilla extract
8 cups all-purpose flour

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Frosting Ingredients: 
1 lb (3½ cups) confectioners’ sugar
1 tsp vanilla extract



Cookies: In a large bowl, whip egg yolks and sugar until pale and thickened. Add softened butter and vanilla, and mix until fully combined. Gently fold in flour. Form dough into a 2” thick square, wrap in plastic wrap, and chill approximately 2 hours. 

Preheat oven to 350°F degrees. On a floured surface, roll dough out to a ½” thickness. Cut with desired cutter, and bake on a parchment-lined baking sheet until the edges are slightly brown, approximately 10 minutes. Cool completely before decorating with frosting.

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Frosting: Add vanilla extract to the confectioners’ sugar. Gradually whisk room temperature water into sugar until you reach your desired thickness. Frosting can be colored as needed. 

“These cookies are easy to make and delish,” says Foshay. “They are somewhere between a shortbread and a sugar cookie, so they’re versatile. Brush them with egg and sprinkle them with sugar in the raw, and they are perfect, but because they hold their shape and moisture, they also lend themselves to complicated decoration, as well.”

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