Petit Beurre -- Tea Cookies

DIRECTIONS

• Sift dry ingredients together.
• Beat together softened butter and sugar on medium speed for about a minute.
• Beat in egg yolks, one at a time, beating smooth after each addition.
• Add half the flour mixture.
• Add milk, then add the remaining flour mixture.
• Scrape dough onto a piece of plastic wrap.
• Press it into a rectangle about ½ inch thick.
• Wrap and chill for several hours or up to 3 days.
• When you are ready to bake, preheat oven to 325F and place parchment paper onto baking sheet.
• Place dough on a floured work surface and lightly flour it.
• Roll dough into a 12-inch square.
• Cut the square in half, then roll each half into a 9x12 inch rectangle.
• With the tines of a fork, pierce the dough at ½ inch intervals.
• Cut each half of dough into 24 rectangles of 3x1½-inch each.
• Transfer cuts-out to baking sheets and bake for about 15 to 20 minutes, or until they are lightly golden all over.
• Slide parchment paper along with petit beurre onto wire racks to cool.