Combine the flour and confectioners’ sugar and sift into a mixing bowl. Rub the butter in by hand, making sure the mixture remains dry and powdery and does not become pasty. Beat the egg, egg yolk, vanilla, and milk together with a fork and stir into the flour mixture to form a dough. Lightly flour a work surface and turn the dough out onto it; knead lightly, folding the dough over on itself 3 or 4 times. Wrap in plastic and chill.
Roll the dough out
To finish the cookies, dust them with confectioners’ sugar or cover them with a thin icing made from
Or sandwich the cookies around 1 cup apricot preserves that have been heated, strained, and reduced until sticky, brushing the glaze on one cookie and then pressing two cookies together.
© 1990 Nick Malgieri. All rights reserved.