Recipe courtesy of Rich Foshay, co-owner of Wobble Café, Ossining
Makes 2 to 3 dozen
12 egg yolks, at room temperature
2â…” cups granulated sugar
2 cups (4 sticks) salted butter, softened
2 Tbsp vanilla extract
8 cups all-purpose flour
1 lb (3½ cups) confectioners’ sugar
1 tsp vanilla extract
Cookies: In a large bowl, whip egg yolks and sugar until pale and thickened. Add softened butter and vanilla, and mix until fully combined. Gently fold in flour. Form dough into a 2” thick square, wrap in plastic wrap, and chill approximately 2 hours.
Preheat oven to 350°F degrees. On a floured surface, roll dough out to a ½” thickness. Cut with desired cutter, and bake on a parchment-lined baking sheet until the edges are slightly brown, approximately 10 minutes. Cool completely before decorating with frosting.
Frosting: Add vanilla extract to the confectioners’ sugar. Gradually whisk room temperature water into sugar until you reach your desired thickness. Frosting can be colored as needed.