Inspired by a traditional Korean recipe that calls for very few ingredients, these egg cookies are a delightful addition to a cup of coffee or tea! The use of cake flour and cornmeal in the dough makes for a short, crisp crumb similar to a shortbread cookie. And don't skip that extra egg yolk if you want each bite as rich and buttery as can be. Best of all, the brief ingredients list and minimal steps mean even your youngest sous chefs can help out in the kitchen.

Directions

1. Preheat oven to 350F.
2. Using an electric mixer, beat softened butter in a medium bowl until smooth.
3. Mix in confectioner's sugar until combined.
4. Mix in the egg and egg yolks until combined.
5. Add cake flour, cornmeal, and salt to the bowl and stir gently with a rubber spatula until just combined into cookie dough. Be careful not to overmix!
6. Line a large baking sheet with parchment paper. Scoop the cookie dough into tablespoon-size balls and drop onto the prepared sheet, leaving plenty of space in between.
7. With wet hands, use two fingers to gently press down on each dough ball, flattening cookies to about 1/4" thick.
8. Bake for 15 minutes, or until cookie edges are golden brown.
9. Carefully remove cookies from the oven and let cool completely on a wire rack.