DIRECTIONS
- Beat the egg whites until they form a stiff meringue
- In a different bowl, beat the butter, 6 egg yolks and sugar until it is fluffy
- Beat slower and add the meringue
- Add vanilla, yoghurt and slowly add the sifted flour, last add baking powder and baking soda
- Knead the mixture well, until it does not stick onto the mixer or bowl’s sides
- Remove the dough and mold into a ball, wrap with plastic wrap, let it rest for ½ hour
- Make oblong or round shapes with the dough and place on a wax paper covered pan
- Beat the remaining egg (as if it were for an omelet), add some water and with a brush cover your cookies (if needed, use a second egg)
- Cook in a preheated oven at 180 degrees for approximately 30-45 minutes
Tip: before putting in the oven, you can sprinkle sugar on top of the cookies
