Salty Butter Break-Ups - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
2/3 cup sugar
3/4 - 1 teaspoon kosher salt
9 tablespoons unsalted butter, cut into 18 pieces, kept at freezer temperature
3 -5 tablespoons cold water
1 egg yolk, for the glaze

Preparation

Combine flour, sugar and salt in a food processor; pulse to combine. Add butter and pulse until it forms a coarse meal, 8-10 1-second pulses. With the machine running, drizzle in cold water until dough ALMOST forms a ball. It should feel like a very malleable pie dough.
Scrape onto a floured work surface and pat into a square 1/2\" thick. Wrap tightly in plastic and refrigerate at least 1 hour (can hold in refrigerator up to 3 days).
Preheat oven to 350F and line a baking sheet with Silpat or baker's parchment.
Remove dough from refrigerator and unwrap. Place onto a floured work surface and bash a few times with a rolling pin to soften. Place between sheets of parchment or waxed paper and roll into a rectangle roughly 5x11\" and 1/4\" thick (accuracy isn't important). Transfer to baking sheet.
Beat egg yolk with 1/8 tsp cold water. Brush cookie with glaze. Decorate with a crosshatch pattern using the back of a fork. You can optionally add a VERY light additional sprinkle of salt, if desired.
Bake in the middle of the preheated oven 30-40 minutes, until the edges are brown but the center still has a little spring when pressed lightly. Cool on sheet 5 minutes, then slide parchment/Silpat onto a rack and cool to room temperature.