In a large bowl, beat together 1 egg, 3 egg yolks, and 1 1/4 cups (250 grams) sugar (or 1 cup/200 grams) with a whisk or mixer on high speed until the mixture is pale and doubled in volume.

While continuing to beat, add the 1 cup (250 grams) softened butter, a little at a time. Then add the juice of 1/2 lemon and mix briefly (do not overmix).

Switch to a dough hook. Add 4 cups (500 grams) all-purpose flour. Once the dough comes together, shape it into a ball.

Wrap the dough in plastic wrap and let it rest for 1 hour in a cool place (avoid the refrigerator). This step is essential.

Preheat the oven to 350°F (180°C), using conventional heat (top and bottom heating elements).

Lightly flour your work surface and roll out the dough to about 1/8 inch (3 mm) thick (no more than 1/6 inch/4 mm). Cut out shapes with cookie cutters.

Line baking sheets with parchment paper. Lightly butter the paper and place the cookies on top. Brush the cookies with egg yolk using a pastry brush.

Bake one sheet at a time in the center of the oven at 350°F (180°C) for 13 to 14 minutes, until just golden (watch closely so they don't overbake). Repeat with remaining cookies. If baking two sheets at once with convection, reduce the temperature to 340°F (170°C) and watch the cookies as they bake.

After baking, transfer the cookies to wire racks to cool. Once completely cooled, store them in a metal cookie tin with a lid.

These little butter Bredele cookies are perfect for dessert with coffee, as a snack, or for taking on the go. They also make a lovely gift when wrapped in a food-safe cellophane bag with a pretty ribbon.