3 cups of all-purpose flour
1 cup of unsalted butter or margarine, cut into small pieces
3/4 cup of confectioners' sugar
1/2 teaspoon of salt
4 large egg yolks, slightly beaten
1 egg
3 cups of all-purpose flour
1 cup of unsalted butter or margarine, cut into small pieces
3/4 cup of confectioners' sugar
1/2 teaspoon of salt
4 large egg yolks, slightly beaten
1 egg
Mix the flour with the butter or margarine to form a crumbly mixture
Add the confectioners' sugar and salt, and mix well
Add the egg yolks and work the dough with your hands for 1 minute
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 24 hours
Bake the oven to moderate temperature (170°C)
Roll out the dough between two sheets of parchment paper to a thickness of 1 cm
Cut the dough into rounds of 6 cm
Beat the egg
Use a fork to create a lattice pattern on each round
Brush with the beaten egg
Arrange the cookies on a baking sheet and bake for 20-25 minutes, or until golden brown and firm in the center
Let cool completely before serving
These cookies can be stored in an airtight container at room temperature for weeks, or in the refrigerator for months; if properly wrapped, they can be stored in the freezer almost indefinitely
To reheat, place them in a low oven (150°C) until warm.
