CNY 2019 - SALTED EGG YOLKS COOKIES

A recipe which I have bookmarked to try some time back.  Looks good when I prepared the dough.  Do not omit the salt because just with the salted egg yolks, the saltiness is not sufficient to bring out the aroma.
This is a lovely savoury, sweet and fragrant cookie.  This recipe is a keeper if you are in for this kind of cookies. I definitely going to bake another batch because this portion is not enough to share.

Very addictive and is a 'fragile' kind of cookies to handle with care.  Awesome.

Recipe adapted from Cheh Cheh of Messy Witchen with modifications

Ingredients

[makes 105 pieces]
250 gm plain flour + 20 gm cornflour - sifted
1/4 tsp baking powder + 1/8 tsp bicarbonate of soda
3-4 salted duck egg yolks - mashed
170 gm butter - room temperature
80 gm icing sugar - sifted
1/2 tsp salt
Egg Glaze - Lightly beaten
1 egg + pinch of salt
Garnishing - Black and white toasted sesame seeds

1. Separate the eggs. Steam the egg yolks until cooked. Use a fork to mash the yolks and set aside.
2. Sift together the dry ingredients and add in mashed egg yolks.  Mix well.  Set aside.
3. Using a stand mixer cream butter, sugar and salt until light and fluffy. 
4. With low speed, fold in sifted dry ingredients and in batches.  Beat until just combined into a soft dough.
5. Transfer to a air-tight container and place in the fridge for about 30 minutes.
6. Pinch dough of about 10 gm, roll into rounds, place cookies on baking tray lined with parchment paper, press to flatten.  Brush with egg glaze and sprinkle some sesame seeds on top.
7. Bake in a preheated oven at 170 degrees C for about 15 minutes or until golden brown. 
8. Cool cookies completely before storing in air tight containers.