French Butter CookiesChocolate-Orange-Pistachio Forgotten CookiesParker House RollsStrawberry and Almond Buttermilk Cake

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and salt at medium speed until creamy, 2 to 3 minutes. Add egg yolks and vanilla, and beat until combined. With mixer on low speed, gradually add flour, beating until dough starts to form a ball. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2

Preheat oven to 350°F (180°C). Line 3 baking sheets with parchment paper.

Step 3

On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2-inch round cutter, cut dough. Using a metal spatula, gently place 12 cookies on each prepared pan. (Any dough scraps can be rewrapped and refrigerated while cookies are baking.) Sprinkle generously with sanding sugar.

Step 4

Bake, one batch at a time, until edges begin to brown, 14 to 16 minutes. Let cool completely on pans. Store in an airtight container for up to 3 days.