Preheat the oven to 180° C. In an electric mixer, cream the butter with the sugar. Incorporate the egg yolk and then lower the speed to add the flour. Mix well without overworking. Remove the dough from the mixer, form a circle and wrap in plastic wrap. Refrigerate for 30 minutes.
2
Roll out the dough with a rolling pin on a floured surface until it is 1 cm thick. Cut out crowns using a crown cutter.
3
Glaze each cookie with the remaining egg yolk and sprinkle colored sprinkles over each cookie. Place them on a baking sheet and bake for 10 to 15 minutes or until golden brown.
4
Remove the cookies from the oven and immediately place them on a rack or a board to cool completely.
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