Via Dorie Greenspan: Baking from my Home to Yours - adapted by Isabelle
227 g (1 cup /2 sticks ) unsalted butter, at room temperature
100 g (3/4 cup) parmesan cheese
2,5 ml (1/2 tsp) salt
1 ml (1/4 tsp) ground black pepper
2 large egg yolks
272 g (2 cups) all-purpose flour
Working with a stand mixer, with a paddle attachment, beat the butter at medium speed until smooth and very creamy.
Add the parmesan cheese, the ground pepper and salt and beat until well blended, about 1 minute. The mixture should be smooth, not fluffy and airy.
Reduce the mixer speed to low and beat in 2 of the egg yolks, beating until the mixture is homogeneous.
Turn off the mixer. Pour in the flour and the parmesan cheese, pulse the mixer at low speed about 5 times, a second or two each time.
Take a peek -- if there is still a lot of flour on the surface of the dough, pulse a couple more time.
Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist.
Scrape the dough out onto a smooth work surface, gather it into a ball and divide it inhalf. Shape each piece into a smooth log about 9 inches long: it's easiest to work on a piece of plastic wrap and use the plastic to help form the log.
Wrap the logs well and refrigerate them for at least 3 hours.
Preheat the oven to 350°F (180°C).
Line two baking sheets with parchment or silicone mats.
Slice the log into 1/3-inch-thick cookies. Place the rounds on the baking sheets, leaving an inch of space between them.
Bake one sheet at a time for 15 to 18 minutes, rotating the baking sheet at the midway point.
Remove from the oven and let the cookies rest a minute or two before carefully lifting them onto a rack with a wide metal spatula to cooL to room temperature.
Bon Appétit!