- 3 c sifted flour
- 2 sticks of salted butter, cubed
- 3 egg yolks*
- 1 c sugar (I use Florida Crystals)
- red, white and green pastel sprinkles
Kitchen Notes: if you want to bake straight away (not from frozen) after making the dough, skip wrapping the logs in parchment and jump to bullet point #7. Bake for about 15-18 minutes.
*Save the leftover egg whites. Place them in a container, label and date. Freeze, up to 3 months.
**When cutting the logs, use a large chef knife. Test the very end piece of the log first to see it it’s ready. If it’s too hard, wait a little bit until it’s easier to slice. Also, it helps to press the back of the knife in towards the log as you cut; this will ensure round and not diagonal sliced cookies.
- Sift the flour into a large bowl. Add the cubed butter and rub together using your fingertips. The heat from your hands will incorporate the butter into the flour.
- In another small bowl, whisk the egg yolks and sugar together. Add to the flour.
- Gently mix the dough with your hands until it comes together into a ball. If it’s a bit crumbly, that’s normal. Keep working the dough until it comes together. Do not over mix.
- Divide the dough into thirds. Working directly on the counter, roll each piece of dough into a log about the length of your forearm.
- Roll each log into the colored sprinkles, respectively.
- Wrap the logs snuggly in parchment paper and twist the ends to close. Label and date. Freeze until ready to use.
- To bake, preheat your oven to 325 F. Line 2 rimmed baking sheets with parchment paper.
- Defrost the logs for a couple of minutes or so. They will be easier to slice and will maintain a smooth, round shape.
- Using a large chef’s knife, cut the frozen dough logs into rounds, about ¼- inch thick (refer to a tape measure). Transfer to the prepared baking sheets.
- Bake for about 25-30 minutes or until very lightly golden (adjust baking time if you find that your cookies need a little bit longer in the oven). Swap and rotate racks for even coloration.
- Remove the cookies and cool for about 5 minutes on the tray.
- Transfer to a wire rack.