Salmonella? Doesn’t scare me.
At least, not when it comes to cookie dough. You don’t even want to see the gas mask and protective gear I wear when handling raw chicken. Or the way I go through an entire bottle of bleach to clean the counters after cooking with raw chicken.
But cookie dough? Nah. Not scared.
This cookie dough is pretty much fabulous when it’s raw. In fact, go ahead and double the recipe so that you’ll have plenty for dough eating and plenty for baking.
These are my mama’s cookies and I shared the recipe a long time ago. Those cookies weren’t so pretty. My kids decorated them, you know.
I thought I’d try again with the pretty version my mama makes. These were Easter cookies, but they are good any time of year. I always use this recipe anytime I need a good sugar cookie.
1 pound butter, softened
1 1/2 cups white sugar
4 egg yolks
2 tsp vanilla
4 1/2 cups all-purpose flour
1/2 tsp salt
Pre-heat oven to 350 degrees.
Cream together butter and sugar until light and fluffy. Add egg yolks and vanilla and mix well.
Beat in the flour and salt.
Wrap dough in plastic wrap and chill for 30 minutes in the refrigerator.
Roll out dough between 1/4 and 1/2 inch and cut into shapes. Rechill dough as needed, if it gets too soft.
Bake on parchment lined cookie sheets for 10 minutes or until very lightly browned on the bottom.
Keep a close eye on these, because they are not nearly as tasty when they get too brown.