Add sugar to butter and mix well. If you suddenly want cookies like me, but the butter is hard in the refrigerator, warm the water, slice the cold butter, melt it about two-thirds, and mix the melted butter with the melted butter, and you can make soft butter quickly without putting it at room temperature.

Add the yolk, please. If it's 45g, there are about three yolks in it. Add two or three drops of vanilla oil with salt.

Sift the flour and mix with a spatula.

When butter and soft flour are half mixed, add plenty of orange zest.

Sprinkle the dough with flour and roll it about 7mm. Dip the dough into the cookie cutter, applying flour to prevent the dough from sticking. I used a small round frame to make it a mini size.

Add two pans so that the base color doesn't get too much.

Then spread egg water (yolk 1: water 1) evenly over the dough. When the egg dries a little, use a fork to pattern. Bake at 170'c for 20-25 minutes.