- Unsalted butter of room temperature - 240 Grams
- sifted powdered sugar - 2/3 Cups
- large egg yolks at room temperature - 2 pieces
- salt - 1 pinch
- vanilla or almond extract - 1 teaspoon
- flour - 2 Cups
- crushed dried cranberries - 1/2 cups (mix with zest 2 oranges (filling))
- poppy - 1/4 Glass (mix with zest 2 lemons (filling))
- corn flour - 1/4 Glass (mix with zest 2 limes (filling))
- crushed pistachios - 1/2 cup (mix with 1/2 cup dried apricots)
- Chocolate chips - 1/2 Cups (filling)
- sesame - 1/4 Glass (mix with 1/4 cup finely chopped candied fruit)
1. Mix the butter in a bowl at medium speed until it becomes homogeneous. Add the powdered sugar and beat again until the mixture is smooth. 2. Add the yolks, then salt and any dried fruits, zest, nuts or other stuffing of your choice. Reduce the speed of the mixer and add flour, whisk. Divide the dough in half. Wrap each piece of dough with a plastic wrap and put in the refrigerator for about 30 minutes. 3. Roll each piece of dough into the shape of a small log. Cover with a plastic wrap and put in the refrigerator for 2 hours. The dough can be sealed and stored chilled for up to 3 days or stored in a freezer for up to 1 month. Preheat the oven to 175 degrees. Weave two baking trays of parchment paper. Take the dough out of the fridge and cut out the round biscuit. You can roll the dough thinner, up to 1 cm. 4. Lay the cookies on the baking sheet about 1.5 cm apart. Bake the cookies for 12 to 14 minutes. Allow to cool to room temperature. Cookies can be stored for about 5 days at room temperature or in the refrigerator for a month.
Servings: 10