(From Harvey’s Best Cookbook)
2 sticks butter (no substitute)
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract (We used a bit of almond extract too.)
2 ½ cups all-purpose flour
½ cup chopped pecans (optional – We used them – good. I think coconut would work well, too.)
Cream butter and sugar.
Add egg yolks.
Stir in vanilla and flour.
Roll in balls and place on cookie sheet.
Flatten with a fork to about 1 ½ inches in diameter.
Bake in a 350 degree oven until edges are brown, about 10 minutes.
The recipe said the yield was 5 ½ dozen cookies. We only got 4 dozen. This was so easy and the ingredients are the things we always have on hand. It’s a great little buttery cookie that could be a base for adding coconut or chocolate chips and on and on . . . .