WILLIAMS-SONOMA HOLIDAY CUTOUT COOKIES

"These classic Christmas cookies can be decorated in a variety of ways. They can be sprinkled with colored sugar crystals before baking, or decorated with white icing using a pastry bag fitted with a plain tip or a plastic bag with a corner snipped off."

1 cup unsalted butter, room temperature
3/4 cup sugar
3 egg yolks
1 piece vanilla bean (about 2-inches long)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

In a bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time, beating well after each addition.

Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well.

In a sifter, combine the flour, baking powder, and salt. Sift the flour mixture directly onto the butter mixture. Reduce the mixer speed to low and beat until well mixed.

Divide the dough into 4 equal portions. Shape each portion into a ball and then flatten the balls into disks. Wrap the disks in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing.

WHEN READY TO BAKE:
Position a rack in the upper third of an oven and preheat to 350 degrees F. Butter 2 large baking sheets.

On a lightly floured work surface, roll out a dough disk 1/4-inch thick. Using cookie cutters, cut out the desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Then repeat with the remaining dough disks.

Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to racks and let cool completely.

Store in an airtight container at room temperature for up to 1 week.

Makes 4 to 5 dozen cookies
Source: Williams-Sonoma Holiday Baking by Jeanne Thiel Kelley