Drop mixer speed to low and add egg yolk, vanilla extract, and salt. Mix until blended, about 1-2 minutes.
Keeping mixer speed on low, slowly scoop in flour, about 1/2 cup at a time. Mix until flour is incorporated and there are minimal clumps, about 2-3 minutes.
Remove bowl from mixer. Add holiday jimmies to bowl and use a spatula to gently fold them into the batter.
Divide dough in half and place a piece on each sheet of prepared parchment paper. Roll the dough into a log shape, keeping the thickness slightly smaller than the desired size of your cookies (for example, a little less than 2 inches in diameter.) Wrap the dough log in the parchment paper.
Chill the dough in the refrigerator for at least 3 hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper, then set aside.
Unwrap dough logs from parchment paper. Using a sharp knife, cut the cookie dough into 1/4 inch slices, then place the cookie on the prepared baking sheet. Repeat this step until all the dough have been sliced, spacing each cookie at least 1 inch apart.
Bake for 9-12 minutes or until edges begins to turn golden brown.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Serve cookies immediately.
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