Prepare the dough: Begin by mixing the all-purpose flour, kosher salt, and masala spice blend in a bowl. Then, cream the unsalted butter and granulated sugar together until light and fluffy. Gradually add in the egg yolks, folding in the dry mixture until well combined.

Shape & chill: Next, shape the dough into a rectangle about 1-inch thick. Wrap it in plastic wrap and refrigerate for at least 1 hour to ensure the flavors meld and the dough firms up.

Cut cookies: After chilling, roll the dough to a thickness of about ½ inch and cut into 2x2-inch squares. Place them on a parchment-lined baking tray, leaving some space between each cookie.

Chill again: Pop the cut cookies back into the refrigerator for another 15-20 minutes. This step helps to maintain their shape during baking.

Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 10-15 minutes or until the edges turn a lovely golden brown. Keep an eye on them to achieve that perfect color!

Cool: Allow the freshly baked cookies to cool briefly on the tray before transferring them to a wire rack to cool completely.

Optional: Drizzle with melted dark chocolate for an added touch of indulgence.