Ovis Mollis Cookies Are Your Thanksgiving Dolce

Directions

• Sift together flour and potato starch. Set this mixture aside.
• Pass the hard-boiled egg yolks through a fine mesh strainer and set them aside.
• In the mixing bowl of a stand mixer, cream the softened butter and sifted powdered sugar.
• Add the vanilla extract and continue to cream the mixture.
• Gradually add the sieved egg yolks, mixing until well incorporated.
• Reduce the mixer's speed and slowly add the flour and potato starch mixture until just combined.
• Shape the resulting dough into a large ball, wrap it with plastic wrap, and let it rest in the refrigerator for at least 2 hours.
• Preheat your oven to 350°F (180°C).
• On a work surface, shape the dough into walnut-sized balls and place them on a baking sheet lined with parchment paper.
• Slightly flatten the balls and create a small well in the center using your thumb or the handle of a small rolling pin.
• Bake for approximately 12 minutes, or until they turn a light golden color.
• Allow the cookies to cool on the baking sheet for a couple of minutes, then fill each well with a teaspoon of chocolate spread and let them cool completely.
• Serve dusted with powdered sugar on top or store them in a cookie tin; they tend to taste even better the following day.