Margherita Cookies

….on Lago Maggiore. Practically every bakery and pastry shop there feature these tender little cookies. They are usually dusted with lots of powdered sugar although I prefer them plain. A tiny sprig of fresh thyme or lavender makes them even more fragrant.


3 hardboiled egg yolks (cooled)
90 gr. soft butter
few drops vanilla extract
50 gr. powdered sugar
130 gr. all-purpose flour
50 gr. millet flour (or potato starch or regular flour)
1/2 tsp. baking powder
pinch of salt


1. Press the cold yolks through a sieve. Set aside.
2. Cream butter and sugar until smooth.
3. Mix in the yolks and vanilla.
4. Work in the flours (sifted together with the baking powder and salt) to form a ball of dough.
5. Wrap in cling film and chill in the fridge 1/2 hour.
6. Roll out the dough thinly and press out shapes with a cookie cutter. Press in herbs if desired.
7. Bake cookies on a wax paper lined cookie sheet in a preheated 170deg C oven for about 10 minutes.
8. Remove cookies to a cooling rack. Dust with powdered sugar when cold if desired.