Anchovy Parmesan Shortbread Cookies

Directions

1. In a medium bowl, whisk together your flour, parmesan, pepper, chili flkaes, and salt until well combined.
2. Beat the softened butter and anchovies in a stand mixer with a paddle or in a large bowl with a spatula, until the anchovies have broken down into the butter. Add the egg yolk and beat until combined.
3. Then, add in the dry ingredients, pulsing until the flour is incorporated, and then beating on low until a crumbly dough forms. It wont look all together, but as long as you can press it into one mass, it is ready.
4. Transfer the dough to a large sheet on parchment paper, and fold the paper over itself. Roll the dough out until it is ¼ - ½ inch thick. Refrigerate for 30 - 40 minutes to firm up.
5. Preheat the oven to 350 F. Once firm, cut out cookies with your desired cookie cutter. If making the colored egg wash, beat a few yolks together with a splash of cream and a pinch of salt, and divide into small bowls. I like doing orange, pink, green, and a small bowl of black for details. If you aren’t doing the colored wash, beat 1 egg yolk with a small splash of cream.
6. Brush the yolk wash over the cookies so they are fully coated. If you are making fish, you can use black peppercorns for the eyes, and whatever seeds/spices you have in your cabinet to dress them up!
7. Bake for 13 - 16 minutes, until firm and golden brown. Cool fully on the sheet tray.