You can freeze the dough flavored or unflavored, in logs or not—for up to two weeks.

　　

Ingredients

Makes 4 logs 10 inches long by 1 1/4 inches in diameter

　　1 1/2 cups (3 sticks) unsalted butter, at room temperature

　　1 1/3 cups sugar

　　2 teaspoons kosher salt

　　3 egg yolks

　　2 tablespoons vanilla extract

　　Interior scrapings of 1/2 split vanilla bean, preferably Tahitian

　　3 3/4 cups all-purpose flour

　　

Step 1

1. In the bowl of a mixer, combine butter, sugar and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.

　　

Step 2

2. Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form dough into 4 logs 10 inches long and 1 1/4 inches in diameter; wrap and chill.

　　

Step 3

3. Use each log to make a different cookie: classic shortbread , five-spice shortbread , double chocolate-ginger shortbread , and .

　　Cook's note:

　　You can freeze the dough flavored or unflavored, in logs or not — for up to 2 weeks.

　　Reprinted with permission from Simply Ming by Ming Tsai. © 2003 Clarkson Potter