Easter Cookies

1. Beat the egg whites until they form a stiff meringue
2. In a different bowl, beat the Horio butter corfu type, 6 egg yolks and sugar until it is fluffy
3. Beat slower and add the meringue
4. Add vanilla, yoghurt and slowly add the sifted flour, last add baking powder and baking soda
5. Knead the mixture well, until it does not stick onto the mixer or bowl’s sides
6. Remove the dough and mold into a ball, wrap with plastic wrap, let it rest for ½ hour
7. Make oblong or round shapes with the dough and place on a wax paper covered pan
8. Beat the remaining egg (as if it were for an omelet), add some water and with a brush cover your cookies (if needed, use a second egg)
9. Cook in a preheated oven at 180 degrees for approximately 30-45 minutes

Tip: before putting in the oven, you can sprinkle sugar on top of the cookies