Ingredients
14 tbsp. unsalted butter
6 large egg yolks
1 c. sugar
2 1/4 c. all-purpose flour
1 tbsp. baking powder
1 tsp. Coarse salt
Preparation
Step 1Cut butter into pieces and put in bowl of a standing mixer fitted with a paddle. Beat at medium-high speed until fluffy.Step 2In a separate bowl, whisk egg yolks and sugar until pale and thick. Add to butter and beat until combined.Step 3Whisk flour, baking powder, and salt together. Add to wet ingredients and beat on low just to combine. Don’t overmix.Step 4Dump dough onto a lightly floured work surface and divide in half. Shape each half into a brick and wrap in plastic. Refrigerate 1 package at least 1 hour and freeze other up to 3 months. (To bake frozen dough, you must first defrost it in refrigerator before proceeding with recipe.)Step 5Remove dough from refrigerator and roll on a lightly floured work surface to 1/4-inch thick. Transfer to a baking sheet and refrigerate 30 minutes. Use a 2-inch cutter to cut cookies, and place on a parchment-lined baking sheet. Refrigerate another 30 minutes.Step 6Meanwhile, heat oven to 375 degrees F, or 350 degrees F on convection. Bake cookies until just beginning to color, 8 to 10 minutes. For best-looking cookies, cut again with 2-inch cutter while still hot. Let cool. These are best served the day they’re made.
Recipe courtesy of Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef, courtesy of Johnny Iuzzini.
