Rich Sugar Cookie

This cookie is not cakey but delicious This is the recipe I got from my class on cookie decorating
Maryjane Melis

2 c. butter (no substitutions) 1 1/2 c. sugar 4 egg yolks 2 tsp. vanilla plus 1 tsp water 4 to 4 1/2 c. flour Cream butter, sugar and egg yolks. Add vanilla and water. Add the flour gradually. The dough should be soft but not sticky. Put it in a large freezer bag and press it down so that you have a rectangle about 2'' thick. Refrigerate the dough for at least an hour or overnight. Remove dough from fridge and break off about a fourth of it. Lightly flour a board and roll the dough about 1/4''. Cut cookies with desired cutters and place on PARCHMENT covered baking sheets. Bake at 350 for approximately 11 minutes. Cool cookies on a rack and decorate.