Question about Texture and Egg Yolks
Please describe the texture of these cookies. I always think of butter cookies as being tender and this recipe is very similar to Dorie Greenspan's sablés. What puzzles me is why the recipe calls for three egg yolks instead of the usual two. Could you please explain how the 3rd yolk affects the texture of this cookie? The only thing I can think of is that it's added to accommodate the fruit and nuts, which Dorie's sablés don't have.