Salted Egg Yolk Shortbread Cookies

Step 1

Line a baking sheet with parchment paper and set aside.

Step 2

In a bowl of a stand mixer fitted with a paddle attachment, cream together butter and salted egg yolks on medium-high speed until smooth.

Step 3

Add powdered sugar to the butter-yolk mixture and cream together until smooth.

Step 4

Add the flour and mix on low and gradually increase to medium speed. Mix until no streaks of flour remain, about 1 - 2 minutes

Step 5

Cut a large piece of parchment paper. Transfer dough to parchment and take a second sheet of parchment paper the same size and roll out dough with a rolling pin. This will prevent the need to add extra flour to roll out the dough. If the dough is soft as this point, transfer it to the freezer to firm up for about 10 minutes.

Step 6

Using cookie cutters or stamps of choice, stamp out cookies and transfer to prepare baking sheet. Repeat until all the dough is used up. Transfer the tray of cookies to the freezer once again to allow the cookies to firm up as the oven preheats. This will prevent the cookies from spreading as much.

Step 7

Preheat the oven to 350℉ (175℃).

Step 8

Once oven has preheated, transfer the tray of cookies to the oven to bake for 10 - 13 minutes, until the edges are golden.

Step 9

Allow cookies to cool on baking sheet for 10 minutes before transferring to cooling rack to cool completely.