Peg's Icebox Cookies
Makes about 72 cookies
1 cup butter, softened
1 cup powdered sugar
3 or 4 egg yolks
3 cups all-purpose flour
1 teaspoon vanilla extract
In a medium-sized bowl, beat butter, powdered sugar and egg yolks until light and fluffy. Blend in flour and vanilla until dough is stiff. Divide into 2 parts.
Shape into rolls about 2 inches in diameter. Wrap in plastic wrap or foil; refrigerate until ready to use. Preheat oven to 325F (165C).
Cut dough into 1/4-inch slices; place on ungreased baking sheets. Bake 8 to 10 minutes or until cookies are firm but not browned.
Butterscotch Icebox Cookies:
Substitute packed brown sugar for powdered sugar. Add 1 cup chopped nuts, if desired.
Chocolate Icebox Cookies:
Add 2 ounces melted unsweetened chocolate to egg mixture before adding flour. Add 1 cup chopped nuts, if desired.
Oatmeal Icebox Cookies:
Substitute 1-1/2 cups uncooked rolled oats for 1-1/2 cups flour.