The recipe for these tender, rich cookies came from a cook who worked for my great-grandmother. They were always a family favorite. Decorate them with sanding sugar or nonpareils.

　　

Ingredients

Makes about 4 dozen cookies

　　

For dough

2 sticks (1/2 pound) unsalted butter, softened

　　8 ounces cream cheese

　　1 cup sugar

　　2 large egg yolks

　　1/2 teaspoon vanilla extract

　　1/4 teaspoon salt

　　1 3/4 cups all-purpose flour, plus more for rolling

　　

For decorating:

1 large egg

　　1 tablespoon milk

　　Colored sanding sugar

　　

Step 1

In electric mixer, beat butter, cream cheese, and sugar at high speed until fluffy, about 5 minutes. Add egg yolks, vanilla, and salt and beat at medium speed until blended. Add flour and mix at low speed until just combined. Divide dough into thirds, form into 3 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.

　　

Step 2

Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 heavy large baking sheets with parchment paper. Beat together whole egg and milk to create egg glaze.

　　

Step 3

Remove 1 dough disk from refrigerator. On well floured work surface, roll out dough to 1/8- to 1/16-inch thickness, dusting with more flour as necessary. Using 3- to 4-inch star cookie cutters, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Brush lightly with egg wash and sprinkle with sanding sugar.

　　

Step 4

Bake cookies until golden and somewhat firm to touch, about 10 minutes. Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.