Ingredients
2 cups Butter, Softened
1 package (8 Oz.) Cream Cheese, Softened
2 cups Sugar
2 whole Egg Yolks
1 teaspoon Vanilla
4-3/4 cups Flour
1/4 teaspoons Salt
Method
Sources
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour and salt. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on a floured surface to 1/4-inch thickness. Cut into shapes. Place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10 to 12 minutes or until set (but not browned). Cool for 5 minutes. Place on wire racks to cool. Frost as desired.