Slice-and-bake cookies rolls of dough tucked in the refrigerator or freezer waiting to be sliced, baked and decorated were created for just such emergencies.
- 225g unsalted butter, room temperature
- ¼ tsp salt
- 2/3 cup sugar
- 2 egg yolks
- 1 tsp vanilla
- ¼ tsp almond extract
- 2 cups flour
- Chocolate chips or pecan halves, optional
- With an electric mixer on medium speed, beat butter and salt in a bowl just until blended. Beat in sugar until blended smooth. Scrape down sides of bowl. Mix in yolks and extracts until blended. Reduce speed to low. Add flour, mixing just until incorporated.
- Divide dough in half. Put each on a large piece of plastic wrap. Form into logs 18cm long and 4cm in diameter. Roll back and forth to smooth. Wrap in plastic wrap. Refrigerate at least three hours, or overnight, until firm. Or overwrap with aluminium foil and freeze up to two months. (Frozen dough needs defrosting in the refrigerator three hours before baking.)
- To bake, set rack in middle of oven. Heat to 180°C. Cut cold logs into slices, about 3cm thick. Place cookies 4cm apart on baking paper-lined baking sheets. Press a chocolate chip (flat side up) or pecan half into each slice. Bake one sheet at a time until cookies are lightly browned, 15 to 20 minutes. Cool cookies on baking sheet 10 minutes; transfer to wire rack. Cool completely.
- Recipe adapted from Slice & Bake Cookies by Elinor Klivans