Start by hard boiling three large eggs in a saucepan of water for about 10-12 minutes. Once cooked, cool them under cold running water, then carefully separate the yolks from the whites. Mash the yolks in a bowl until they are smooth and set aside.

In a food processor, add 2 cups of all-purpose flour, ½ cup of powdered sugar, ⅓ cup of cornstarch, and the zest of one lemon. Pulse the mixture for 10-15 seconds until well combined.

Add ¾ cup of cold, softened butter cut into small pieces and 1 teaspoon of vanilla extract to the dry mixture in the food processor. Pulse until the mixture resembles coarse crumbs.

Transfer the dough onto a floured surface. Briefly knead it about 2-3 times until it’s smooth but avoid overworking it to maintain the airy texture. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.

Once chilled, preheat your oven to 325°F (160°C). Roll out the dough on a lightly floured surface to a thickness of about 1 cm. Use flower-shaped cookie cutters to cut out the cookies.

Arrange the shaped cookies on a parchment-lined baking sheet and bake in the preheated oven for 12-14 minutes. Let the cookies cool on wire racks before dusting with more powdered sugar.