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1
Preheat oven to 350F (180C).
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2
With an electric mixer (even the hand-held kind), cream together butter and sugar.
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3
Add egg yolks and vanilla and mix well.
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4
Sift flour and salt together and beat into butter mixture until well mixed.
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5
When ready to bake use an ungreased cookie sheet and place cookies 1 inch apart.
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6
Bake for about 10 minutes, but do not brown them.
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7
Remove cookies from cookie sheet while still warm and cool on sheets of waxed paper.
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8
Decorate, if you like.
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9
Shapes: Candy Canes: Divide 3 cups of dough in half.
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10
Add 1 1/2 teaspoons red food coloring to one half.
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11
Using about a tablespoon of dough, roll a 4 inch strip of each color (no fatter than a pencil).
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Place the two colored rolls side-by-side and press lightly together.
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13
Gently twist like a rope and place on ungreased cookie sheet 1 inch apart.
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14
Curve the top like a candy cane and bake about 10 minutes; do not brown.
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15
You can sprinkle with crushed peppermint candy.
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16
Rolled Cookies: Shape dough into rolls with width of a cookie.
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Wrap in waxed paper and chill.
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18
Before baking, roll in chocolate shots.
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19
Slice 1/2 inch thick and bake on ungreased cookie sheet at 350F (180C) F for 10 minutes; do no brown.
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20
Stars, Hearts, Circles and Jelly-Filled: Fill a pastry bag with unchilled dough and put through a 'star tip' (sizes 2 and 7 - 9).
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Squeeze onto cookie sheet into the shapes you like.
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22
For instance, make star, then fill baked cookie center with red jelly.
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23
Decorate these cookies with cinnamon hearts, mini chocolate morsels, color sugar, little silver balls, or frosting from a tube.
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24
Bake them, same as others.
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25
Do not brown.
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26
Cookie Cutter Cookies: Chill dough.
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27
Roll out onto lightly floured board to thickness of 1/2 inch.
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28
Cut with cookie cutters and bake as mentioned above.
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29
Decorate your own way.
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30
Plain Old Drop Cookies: Just drop unchilled dough by teaspoonful onto ungreased cookie sheet.
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31
Bake 350F (180C) F for 10 minutes.
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32
Don't brown.
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33
Remove from pans immediately.
