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Sift Dry Ingredients – in a bowl, sift together the flour and baking powder until evenly mixed. Set aside.
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Cream Eggs and Sugar – In a separate bowl, beat the eggs and half of the sugar together until smooth and creamy. Add whipping cream and vanilla into the egg mixture and mix together. Set aside.
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Cream Butter and Sugar – using a KitchenAid Mixmaster, cream the room temperature butter and remaining sugar.
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Combine – add the creamed eggs into the creamed butter and mix until smooth. Gradually add in the flour mixture to your batter. Mix until combined into a sticky dough.
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Chill Dough – place the cookie dough the fridge overnight to firm up, otherwise its too soft to work with.
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Preheat Oven – pre-heat oven to 350°F (180°C)
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Roll Dough and Shape – place dough on a well floured surface as you roll it out flat, about ⅓ of an inch thick (8mm). Using a round cookie cutter, cut cookies. Tip: work with small amounts of dough, about 4-5 cookie rounds at a time. The dough will be very soft and will require a fair bit of flour to keep from sticking.
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Sugar Finishing Dip – in a small bowl, whisk egg yolks with whipping cream. Place 1 cup of sugar on a small plate.
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Brush and Coat – using a pastry brush, coat the top of a cookie with egg wash. Flip coated side of cookie (upside down) onto the sugar plate to coat with sugar. Place on a greased cookie sheet.
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Bake – place in pre-heated oven and bake for about 10 minutes, keep an eye on it. They will start to have a very light golden colour. Be careful not to overcook the cookies.
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Cool – remove the cookies from the oven. Using a flipper, scrape off each cookie and put on a cooling rack to cool. (or domino layer over each other until fully cool).
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Serve – when the cookies are cool, enjoy with tea or a cold glass of milk.
Notes
If you want to use less sugar, the dough will be less sticky, but the cookies obviously will be less sweet.
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