Take the butter out of the fridge at least 30 minutes before starting the recipe and pre-cut it into small cubes. The butter needs to be very soft, but not melted.
Preheat your oven on 160'C/325'F. Prepare a baking tray lined with a baking mat or parchment paper.
Seperate your Egg Yolks and Whites. Keep the Egg Whites in the fridge for another recipe.
In the bowl of your mixer fitted with the paddle/leaf attachment, cream the very soft salted Butter and confectionners Sugar for about 2 minutes, or until light and fluffy.
Add one Egg Yolk at the time while beating on low speed until all incorporated. Stop to scrap the edges of the bowl with a spatula if needed.
Sift and stir in the Plain Flour and Baking Powder. Stop as soon as the dough comes together.
Place the dough between two sheets of baking paper. Roll the dough between the two sheets with a rolling pin. The dough should be about 0.5cm to 1 cm / 0.2inch to 0.4 thick.
Remove the top baking paper sheet and use a cookie cutter to cut out the cookies (1)
Using a small offset spatula, lift the cookies and place them on the lined baking tray (2)Optional: Use the back of a fork to create the cross pattern (if the fork sticks to the cookie, dip it in a little bit of water).
Repeat the process with any leftover dough. If the dough starts to become really soft, place in the fridge for a few minutes to harden.
Bake for 12 to 15 minutes, then carefully place the cookies on a cooling rack until completely cool. Keep in an air-tight container for up to 3 days.
Note: this recipe was updated in August 2020
I used a round cookie cutter about 6 cm / 2,5 inch wide.
If the dough seems to be too soft to lift, place it over a flat tray and leave in the fridge for 5 to 10 minutes to harden.