Icebox Butter Cookies

Bake for 8 minutes for soft and chewy cookies, or up to 12 minutes for crunchy cookies.
Beat the first 4 ingredients with an electric mixer on medium speed until fluffy. Add the eggs 1 at a time, whisking after each addition until smooth.Combine the flour and the following 2 ingredients; gradually add to the butter mixture, whisking after each addition until smooth.Shape the dough into 4 pieces (about 2 inches in diameter); wrap each piece in plastic wrap. Refrigerate for 8 hours to 3 days.Preheat the oven to 350 degrees. Cut each bar into 1/4-inch-thick slices; place on baking sheets lined with parchment paper. Bake for 8 to 12 minutes or until lightly browned. Transfer from the baking tray to a wire rack and let cool completely (about 20 minutes).Try these fillings!Lime and coconut flakes: Combine with 1 cup sweetened coconut flakes, 1 cup finely chopped macadamia nuts, and 2 tbsp lime zest to sprinkle after adding the flour mixture.Chocolate Confetti: Combine with 1 cup of crushed peanuts, honey-fried, and 1 (4 oz) bar of semi-sweet baking chocolate, finely chopped, after adding the flour mixture.Rosemary Berries: Combine with 1 cup finely chopped sweetened dried cranberries, 2 tablespoons chopped fresh rosemary, and 2 tablespoons orange zest after adding the flour mixture.Sweet tea with spices: Add 3 tablespoons unsweetened instant tea, 2 tablespoons orange zest, 1 tablespoon lemon zest and 2 teaspoons pumpkin pie spice to the first 4 ingredients. Before cooling, roll the bars in Demerara sugar.Pecan praline: Add 1 1/2 cups toasted glazed pecan slices after adding the flour mixture.Java Chip: Add 3 tablespoons instant coffee granules to the first 4 ingredients; toss with 4 (4 oz each) chocolate-covered toffee, finely chopped, after adding the flour mixture.Lemon Basil: Add 1/4 cup finely chopped fresh basil, 2 tablespoons lemon zest and 2 tablespoons poppy seeds to the first 4 ingredients.