Icebox Butter Cookies

• 3 cups all-purpose flour
• 1 cup confectioners' sugar
• 16 tablespoons cold unsalted butter
• 1/2 teaspoon kosher salt
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• sanding sugar for decorating

In a bowl of food processor, pulse flour, confectioners' sugar, butter and salt until mixture resembles coarse meal.

In small bowl, lightly beat egg yolks and vanilla.  Add to food processor and beat just until dough forms.

Divide in half.  Form into two 2-inch logs.  Wrap in waxed paper and refrigerate until firm (at least 2 hours).

Preheat oven to 350F degrees.  Slice dough 1/4 inch chick and transfer slices to baking sheets (sprayed with nonstick spray).  Brush with egg wash, then sprinkle with sanding sugar.  Bake until wedges are firm (not brown), 10 to 15 minutes.  Cool 2 minutes on baking sheets, then transfer to wire rack.