Impatient

Most things in life, I can stand. However, it's so hard for me to resist a fresh batch of cookies right out of the oven. Most recipes suggest you let the cookies cool on a rack before munching on them, but I always fail that part of the directions. Sometimes it just feels (and tastes) so good to break "rules," especially in times like these. Here is a recipe adapted from Smitten Kitchen that is quite irresistable, even before the final product is revealed.

Slice-and-bake Cookies

Ingredients:
2 sticks unsalted butter, room temp.
3/4 cup confectioner's sugar, sifted
2 cups all-purpose flour
1 tsp. vanilla extract
1 large egg
pinch of salt
**optional mix-ins of personal choice
grated zest of 2 oranges
1/2 cup dried cranberries
1/2 cup chocolate chips

Directions:
Beat butter in a bowl and mix in sugar. Add in the egg, salt, vanilla, and any optional ingredients. Reduce the mixer speed to low and gradually add the flour in batches. Once everything is well incorporated, gather the dough into a ball and divide into two. Wrap each piece in plastic wrap and refrigerate for 30 minutes or so.
Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. Wrap the logs in plastic and chill for 2 hours.
Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
While the oven is preheating, roll cookie logs in any coatings of your choice. Then, using a sharp slender knife, slice each log into cookies about 1/3 inch (10 mm) thick. Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

If you're like me, the last step may be irrelevant.