INGREDIENTS:
1-pound unsalted butter (room temperature)
1 egg yolk (add to butter and beat until creamy)
1 teaspoon vanilla, added to the above ingredients
1 cup sifted powdered sugar added to the above ingredients
5 cups sifted flour
DIRECTIONS:
Gradually add flour to mixture. Dough will be stiff. If dough becomes too stiff for your mixer, use your hands! But try not to handle the dough too much. Dough works best if you can use it when it is freshly made.
Optional: Add 1 cup of finely ground toasted pecans OR walnuts. I always do this.
Put flour on the palms of your hands as you roll out small portions of the dough into a log about 12-15 inches long and about ¾ inch in diameter. Cut cookies with a butter knife every 3 inches on an angle. Use leftover dough for the next log that you will roll out (or eat!). Repeat process until all cookies are cut and placed on your UNGREASED cookie sheet. Arrange close together as they will remain the same size when baked.
Bake at 325 degrees for at least 15 minutes. Check bottom of cookie for doneness. Cookies will be done when they look slightly browned. Add more time if necessary. These cookies travel and freeze well.
Recipe Credit: Ruth Hartunian-Alumbaugh
Photo Credit: Lisa Nichols