Recipe for Small Shortbread Cookies

Remember to take the butter out of the refrigerator half an hour before using it, cut it into small pieces, and keep it at room temperature in the mixing bowl of your stand mixer.

Knead the butter until it is really soft. Add the sugar, the egg yolks, and a pinch of salt, and continue kneading for a few minutes until the texture is nice and smooth.

Gradually add the flour while continuing to knead. If necessary, add a little milk to soften the dough. Form a ball and refrigerate for 30 minutes (or longer).

Take the dough out 10 minutes before rolling it out. Roll it out with a rolling pin to a thickness of 4 millimeters between two sheets of parchment paper.

Preheat the oven to 200°C (400°F). Cut out the cookies with a round cookie cutter (4-5 cm in diameter) and place them on a baking sheet lined with parchment paper. Be careful, due to the amount of butter, the dough softens quickly, which is why it should not be too thin.

To finish, bake for 8 to 10 minutes. Watch the cooking closely: the cookies should be slightly golden. The cookies will remain soft, so let them cool on a rack. They will harden as they cool. Store these cookies in a tin box.