Ballokume

Instructions

1. 1 Cream the softened butter and sugar together in a large bowl using a wooden spoon or electric mixer for 4-5 minutes until the mixture is very pale, fluffy, and nearly doubled in volume. Proper creaming is essential for the cookie's signature crumbly texture.
2. 2 Add the egg yolks one at a time, beating well after each addition. Add the vanilla extract and mix until incorporated. The mixture should be smooth and glossy.
3. 3 In a separate bowl, whisk together the cornflour, all-purpose flour, and salt. Gradually fold the dry ingredients into the butter mixture, stirring gently until a soft, slightly sticky dough forms. Do not overmix.
4. 4 Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. Pinch off walnut-sized pieces of dough and roll them into smooth balls between your palms.
5. 5 Place the balls on the prepared baking sheet about 3cm apart (they will spread slightly). Gently press each ball with the tines of a fork to create a crosshatch pattern on the surface.
6. 6 Bake for 12-15 minutes until the edges are lightly golden but the centers remain pale. The cookies will firm up as they cool, so resist the temptation to overbake them.
7. 7 Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They are extremely fragile when hot. Once cooled, they should be sandy, crumbly, and melt instantly on the tongue.