Salted Sablés Bretons

• ⅔ cup (150 g) Echire salted butter, softened
• 2 teaspoons sea salt

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and salt on low speed until smooth, about 30 seconds.

In a medium bowl, whisk egg yolks, slowly adding sugar. Whisk until mixture is light and fluffy, but no longer. Add this yolk mixture to butter mixture, mixing on low speed until well incorporated. Add flour and baking powder on low speed until just incorpor