Cut cold butter roughly into cubes and place in a large bowl with cheese, egg yolks, vanilla sugar, flour and icing sugar sifted through a sieve. Combine all the ingredients together with your hands and knead the dough until is nice and smooth.
Place in a fridge for 30 min. After chilling time, start rolling the dough on a working surface generously dusted with flour. This dough is quite sticky so don’t be afraid to use more flour if necessary. You can also do this in parts. Let’s say 1/3 of the dough at the time. Roll it as thin as possible, maximum 0.5 cm thick.
Preheat oven to 180C, no fan.
Using a round cutter or a large drinking glass cut out the shapes from the dough. Fold each circle in half twice to make a rounded triangle. Continue until all the dough is finished.
Place the cookies onto the baking tray laid with non-stick parchment paper, leaving some space between them. Brush each cookie with beaten egg and sprinkle some sugar on top. Place in the oven and bake for 15 to 18 min. I usually bake in baches as you should end up with around 64 cookies.
Enjoy fresh the same day. Keep in air tight container if you want to save them for the second day.
