Our Cathy shared her sugar cookie recipe with us several years ago, and I think it's high time that I repost the recipe. It has become my one and only sugar cookie recipe. They are so rich and good . . . almost like shortbread. I make them for almost every holiday, to cut out with cookie cutters and decorate.
I want to add that I divide the dough in half when it's time to roll out, and stick the half I'm not working with back in the fridge until I'm done with the other half. This is so rich in butter that it quickly becomes difficult to work with if it warms up, so work with small bits at a time, is my advice. :)
Also, I have to add time to the baking. But my oven runs cold, so it might be because of that. (I have to set my oven for 25 degrees above what I actually want it to be. I should get it calibrated one day.)
Also, do what Cathy says and roll them out thickly. If you try to make them skinny like regular sugar cookies, it won't work. Okay. That's all my advice. Here is Cathy's recipe in her own words straight from her, Cathy:
Our Cathy's Totally Awesome Sugar Cookies
Cream together 2 cups of butter and 1 1/2 cups of sugar.
4 egg yolks (I often substitute 2 whole eggs and haven't noticed a difference in quality)
2 teaspoons vanilla
4 1/2 cups of flour and
1/2 teaspoon salt
Knead 7 or 8 times, adding flour as needed to make a non-sticky dough.
Chill for one hour.
Roll and cut with your favorite cookie cutters. (I roll them pretty thick - about 1/4 inch...)
Bake at 350 degrees for 8 to 10 minutes. You want them to just barely be turning golden brown around the edges.