Salted Egg Yolk Torture

It was a Saturday afternoon when I embarked on a session of self-torture. I do that all the time. I decided not to go to work so that I can sit back and relax. And what did I do?

I made small dainty cookies. Using a cookie cutter. That my friends is the most sadistic thing (that I do to myself) in my books, as far as cookies are concerned. Why?

Because you make the dough, wrap it up nicely in cling wrap, patiently let it chill in the fridge, roll it out and then cut the dough using a cookie cutter.

Then you paint each cookie with beaten egg yolk using a dinky little brush and then sprinkle black sesame seeds on each one of them using your fat clumsy fingers. I'm tired just thinking about it.

To make matters worse, as you are attempting your first cookie cutout, you realize that the dough is still too soft (in spite of sitting in the fridge for 30 minutes). Then you bunch it all up and put it back in the fridge again. Then you wait some more while a sense of doom comes over you.

Why can't I just vegetate on the sofa on my day off? I don't understand myself.

Look, I am more the plonk, plonk, plonk, type where I just plop spoonfuls of cookie dough onto the pan and bung them into the oven. Kautim! All this cookie cutter business is too much for me.

These here are Salted Egg Yolk Cookies. The ones Zoe baked. The ones she made look so easy in her video. 

I have myself to blame for not following Zoe's instructions properly. After cutting the dough and painstakingly transferring them to the pan (and doing that egg yolk and sesame seed thingy), I baked them.

No, no, they may look OK but actually they were not because they were so crumbly and fragile.

See, the cookie breaks easily. But it was so good because it simply melts in your mouth with the taste of butter and salted egg yolks.  

I know I swore not to make these again but the sadist in me has to perfect them at least once to proof to myself that I am not so hopeless when making dainty cookies. Jia yu!