Place a saucepan on the stove with water and bring it to a boil. Add the eggs and let them cook for about 8 to 9 minutes. Remove the eggs and carefully peel them, separating the yolks from the whites. We’ll only need the yolks for this recipe. You can save the whites for another dish, like a cold salad.

In a bowl, beat the butter and sugar together until the mixture is creamy and smooth.

Pass the egg yolks through a fine mesh sieve to ensure there are no lumps. Add them to the butter and sugar mixture, beating until fully incorporated.

Add the flour and cornstarch to the mixture and combine using your hands until everything is well incorporated. Shape the dough into a ball and wrap it completely in plastic wrap. Refrigerate for about 20 minutes.

After 20 minutes, preheat the oven to 400ºF (200ºC)! Now, remove the dough from the refrigerator and roll it out with a rolling pin. The dough should be about 1/4 inch thick. Make sure it’s slightly thicker, as the dough won’t rise during baking. If it’s too thin, the cookies may break. Use a cookie cutter in a festive shape (or any shape you prefer) to cut the dough into your desired designs. When you run out of space, gather the scraps, roll the dough out again, and repeat. Trust me, the scraps can make way more cookies than you’d think!

Line a baking sheet with parchment paper. Carefully transfer the cookies onto the sheet. I recommend using a knife or another flat tool to lift and move them, as they can easily break during transport! If you have an extra egg or yolk (raw), you can whisk it with a fork and brush it over the cookies for a shiny, polished finish. This step is optional but adds a beautiful touch, especially if you’re short on time or decorations, as I was on this day!

Bake the cookies for about 8 minutes or until they are lightly golden. Remove them from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.