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These crumbly, buttery French shortbread cookies are similar to the large, fancy galettes found in imported food stores and bakeries, but made smaller. They are wonderful with coffee.
STORE: In an airtight container for up to 1 week.
Makes 20 to 24 3-inch cookies
For the cookies:
6 large egg yolks
1 1/4 cups sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
4 cups flour, plus more for the work surface
1/4 teaspoon salt
For the glaze:
2 large egg yolks
2 tablespoons water
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1st Keep
 tihleigh
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