Tex-Mex Chocolate Icebox Cookies

That festive drizzle of white chocolate is all us. To a stand mixer fitted with the paddle attachment, add the sugar, vanilla, and egg and beat on high until thick and pale, about 3 minutes. Add the butter and beat until smooth, about 3 minutes more.

Using your fingers, work the flour mixture into the butter mixture until just combined. Using a bowl scraper, divide the dough in half and transfer each to a large sheet of parchment. Use the parchment to squeeze and roll the dough into 2 compact 9-inch logs, twisting the ends tightly to make uniform cylinders.

Freeze for at least 8 hours, or up to 30 days. (If freezing longer than 24 hours, cover the paper-wrapped cylinders tightly in plastic.) Position racks in the upper and lower thirds of the oven and preheat to 350°F. Transfer the rounds to parchment-lined baking sheets, spacing about ½ inch apart. Using the tines of a small fork or a pastry bag fitted with a very fine tip, generously drizzle with melted white chocolate.