slice and bake pastel shortbread

Sift the flour into a large bowl. Add the cubed butter and rub together using your fingertips. The heat from your hands will incorporate the butter into the flour.

In another small bowl, whisk the egg yolks and sugar together. Add to the flour.

Gently mix the dough with your hands until it comes together into a ball. If it’s a bit crumbly, that’s normal. Keep working the dough until it comes together. Do not over mix.

Divide the dough into thirds. Working directly on the counter, roll each piece of dough into a log about the length of your forearm.

Roll each log into the colored sprinkles, respectively.

Wrap the logs snuggly in parchment paper and twist the ends to close. Label and date. Freeze until ready to use.

To bake, preheat your oven to 325 F. Line 2 rimmed baking sheets with parchment paper.

Defrost the logs for a couple of minutes or so. They will be easier to slice and will maintain a smooth, round shape.

Using a large chef’s knife, cut the frozen dough logs into rounds, about ¼- inch thick (refer to a tape measure). Transfer to the prepared baking sheets.

Bake for about 25-30 minutes or until very lightly golden (adjust baking time if you find that your cookies need a little bit longer in the oven). Swap and rotate racks for even coloration.

Remove the cookies and cool for about 5 minutes on the tray.

Transfer to a wire rack.