Vanilla Icebox Cutter Cookies

This is my favorite icebox cutter cookie recipe. These cookies may appear like they would be crunchy, but they are super tender. You get a hint of vanilla, a mellow buttery flavor, and a touch of sweetness. They are much better than store bought cookie dough. You can roll the cookie dough log in colored sugar, chopped toasted nuts, or sprinkles, to add more flavor and texture. You can refrigerate your dough for up to 3 days, or freeze for 1 month. Makes about 4 dozen cookies
Ingredients:
2 1/4 Cups (11 1/4 ounces) all-purpose flour
1/2 teaspoon  table salt
1 Cup (2 sticks) unsalted butter, softened
3/4 Cup (5 1/4 ounces) granulated sugar
 1/2 Cup (2 ounces) confectioner's sugar
2 large egg yolks. Save one or both of the egg whites, because my Pecan Rugelach recipe calls for 1 egg white.
2 teaspoons pure vanilla extract

1. Whisk the flour and salt together in a medium sized bowl. In a large bowl, beat the butter and sugars on medium-high speed until light and fluffy, 3- 6 minutes. Beat in the egg yolks and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.
2. Transfer the dough to a clean counter space and divide into 2 equal pieces. Roll the dough into a 2-inch thick log and about 6-inches long. Roll in colored sugar or other stuff (optional), then wrap tightly in plastic wrap. Refrigerate until firm, about 2 hours.
3. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven  to 325 degrees F. Line 2 baking sheets with nonstick parchment paper.
4. Working with one log of dough at a time, slice the dough into 1/4-inch thick cookies. I find it easier to cut the log in half. Then cut each half into fourths, then cutting each of the fourths into thirds. A little complicated, but you'll get it. Place the cookies 3/4-inch apart from each other on your baking sheet. Bake the cookies until edges begin to brown, 12-15 minutes, switching and rotating the baking sheets halfway through baking. 
5. Let the cookies cool on the baking sheets for 3 minuets, then transfer to a wire rack to cool completely before serving. 

From The America's Test Kitchen Family Baking Book