Ingredients

• 1 cup Unsalted Butter, softened (226 g)
• ⅓ cup Powdered Sugar (40 g)
• ⅓ cup Granulated Sugar (66 g)
• 1 Egg Yolk
• 2 tsp Vanilla Extract
• ½ tsp Salt
• 2 cups Organic Unbleached White All-Purpose Flour (280 g) or Gluten Free 1-to-1 Baking Flour (296 g)

• ¼ cup + 1 Tbsp finely chopped Pistachios
• ¼ cup roughly chopped dried Cherries
• 1 tsp Matcha Powder for a hint of green (optional)

• Use 1 ¾ cups Flour instead of 2 cups
• ¼ cup Cocoa Powder

• Zest of 1 large Orange (rub into granulated sugar before creaming with butter)
• 1 ½ tsp ground Cardamom

• Turbinado Sugar, Sparkling Sugar or Sprinkles

Instructions

1. Cream together butter, powdered sugar, granulated sugar and salt until just combined (do not whip until light and fluffy). 

2. Mix in the egg yolk and vanilla extract. 

3. Add flour and optional variation ingredients, then stir until a smooth dough forms. 

4. Divide dough in half and shape each piece into a log about 9 inches long. Wrap tightly in plastic wrap, parchment or wax paper. Refrigerate until firm, at least 1 hour. 

5. Tip: If using sprinkles or sugar for coating, roll the chilled logs in them just before slicing. 

6. Preheat oven to 350°F. Line baking sheets with parchment paper. 

7. Using a sharp knife, slice logs into ¼-inch rounds. Place cookies on prepared baking sheets, leaving about 1 inch between each. 

8. Bake 12–15 minutes, until edges are just turning golden. Let cool before serving. 

1. Prepare two different dough flavors. 

2. Roll each dough into a rectangle about 9 x 3 inches, ½ inch thick. Chill until firm, at least 30 minutes. 

3. Slice each rectangle into long strips about ½ inch wide. 

4. Arrange strips in alternating colors to form a checkerboard pattern (two strips across, two strips tall). Gently press together, then wrap and chill until firm. 

5. Slice crosswise into ¼-inch thick cookies and bake as directed. 

1. Prepare two different dough flavors. 

2. Pinch off small pieces of each flavor and gently press them together. 

3. Lightly knead or twist the two doughs just a few times to create streaks of color (be careful not to overmix or the colors will blend together). 

4. Shape into four 9-inch logs, wrap, and chill until firm, at least 1 hour. 

5. Slice and bake as directed. 

1. Prepare two different dough flavors. 

2. Roll each flavor into two rectangles, 9 x 3 inches, ¼–½ inch thick. For easy rolling, roll between two pieces of parchment paper. 

3. Stack the rectangles of dough directly on top of each other in alternating colors (example: Chocolate–Vanilla–Chocolate–Vanilla). 

4. Gently press to adhere, then wrap and chill until very firm, at least 1 hour. 

5. Once chilled, cut the stacked block in half lengthwise to create two long logs. 

6. Wrap again if needed, chill briefly, then slice crosswise into ¼-inch cookies. 

7. Bake as directed.