Cheese Shortbread Cookies

Place the softened butter, the grated cheeses, the required salt, the sweet paprika and the cream in a bowl and mix the ingredients with a wooden spoon until you obtain a homogeneous mixture.

Sift the plain flour together with the baking powder onto the work surface, add the butter mixture and work everything with your hands, continuously crumbling the dough until all the flour has been incorporated.

Knead the crumbs together until you obtain a smooth, homogeneous dough.

Avoid working it for too long, then gather it into a ball and let it rest in the refrigerator for two hours wrapped in a sheet of aluminum foil.

After the resting time, roll out the dough with a rolling pin on a floured work surface to obtain a sheet about half a centimeter thick.

Cut out many shortbread cookies in different shapes using shaped cookie cutters and arrange them on a baking tray.

Brush the surface of the cookies with the egg yolk and sprinkle some with sesame seeds, others with cumin and the chopped pistachios.