Light, crisp chocolate cookies.
Makes about 3 dozen
1 1/2 cups all-purpose flour
3/4 cup confectioners sugar
1 1/2 sticks butter, softened
3 egg yolks
2 oz chocolate
1/2 cup white sugar
Sift together the flour and confectioners sugar.
Beat in the butter.
Add 2 of the egg yolks, 1 at a time.
Mix in the chocolate.
Cover and let rest in the refrigerator for 1 hour.
Roll the dough into 2 cylinders about 1 1/2 inches in diameter.
Wrap in plastic and refrigerate for another 30 minutes.
Beat the third egg yolk and use it to brush the outside of the cylinders, then roll them in the sugar.
Leave in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees F and grease 2 cookie sheets.
Cut the cylinders into slices about 1/2 inch thick and place the slices on the cookie sheets.
Bake for about 15 minutes.