Steps

• Place the flour in a mound and pour the sugar in the center. Then add the eggs, yolks, butter cut into pieces, grated lemon zest or vanilla, and salt. Knead with your fingertips to avoid heating the dough and work it quickly until you get a nice homogeneous dough. Flatten it: do not make a ball because a flattened dough cools down quicker and better. Wrap it in plastic wrap and place it in the fridge for about thirty minutes. If you have time, prepare the shortcrust the day before and leave it in the refrigerator overnight. To prepare the shortcrust pastry with the food processor (or with the stand mixer with a flat beater), you can proceed in two ways: pour the sugar and butter into the mixer and give it a first blend, add the eggs and blend again. Add the sifted flour, salt, and flavors and blend until a ball forms. Or blend the butter with the flour first to obtain many crumbs (this process is called sandblasting) and then add the sugar, eggs, salt, and flavors blending until a ball forms. Then form a flattened rectangular dough, wrap it in plastic wrap, and refrigerate.

• After the resting time, roll out the shortcrust to a thickness of 1/4 inch (1/5 inch if you use the stick thickness guides, 1/4 inch if you use the rolling pin with guides). Roll the decorated rolling pin over the shortcrust to imprint the design. Cut out the cookies, transfer them to a baking sheet with parchment paper or the appropriate reusable mats and place them in the refrigerator for 15 minutes. Bake the cookies in a convection oven at 320 °F for 15 minutes. Let them cool and serve!