Yield: about 2 dozen cookies


  • 1½ cups all-purpose flour
  • 1 cup cake flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup sugar
  • 1 cup (8 oz.) unsalted butter, at room temperature
  • 4 large egg yolks
  • 1 large egg beaten with 1 tbsp. water for egg wash
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  • step 1: HideShow Images

    Sift the flours, baking powder, and salt into a large bowl. In the bowl of an electric mixer, beat together the sugar with the egg yolks on medium-high speed until pale and doubled in volume, about 3 minutes. Add in the butter in four additions, waiting until each is incorporated before adding the next portion. With the mixture on low speed, add in the dry ingredients and mix just until incorporated. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes or until well chilled.

  • step 2: HideShow Images

    Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mat. On a lightly floured work surface, roll the dough out to ¼-inch thick. Transfer the dough to a parchment lined baking sheet and chill for 15 minutes in the freezer. Return the dough to the work surface. Cut into 2½-inch rounds with a cookie cutter. Use a paring knife to score the top of each dough round in a diamond pattern. Brush the tops of the cookies with the egg wash.

  • step 3: HideShow Images

    Bake the cookies, rotating halfway through the baking time, until the cookies are set and the tops are golden brown, 18-20 minutes total. Let cool briefly on the baking sheet, then transfer to a wire rack to cool completely.