Clementine Christmas Cookies

Happy holidays everyone!

For about 40 cookies (depending on their thickness and the size of your cookie cutters)

• 250 g (2 cups) flour
• 200 g (1 cup) sugar
• 125 g (1/2 cup or just over 1 stick) butter
• 1 clementine
• 1/4 tsp ground cinnamon
• 1 or 2 egg yolks

1. Cut the butter in small pieces and allow it to warm up to room temperature (you can use a microwave for a few seconds).
2. Combine the butter, sugar, flour, and cinnamon in a large bowl. Rub the ingredients between your hands to obtain a uniform "sand."
3. Squeeze the clementine. Add half of the juice to the flour mix and briefly kneed with your hands. Add more juice as needed to obtain a shiny, elastic dough that doesn't stick to your hands. Shape dough into a ball. Refrigerate for 1 to 2 hours.
4. Roll the dough down to 3 or 4 millimeters. Cut out shapes. Place on a non-stick cookie sheet (or use parchment paper). Lightly brush each cookie with egg yolk.
5. Bake in a 360ºF (180ºC) oven for 10-12 minutes, until golden. Keep an eye on the cookies as they will rapidly change color. Uneven oven temperature and uneven cookie thickness will make them cook more or less rapidly.
6. Let the cookies cool down and enjoy, or store in a metal box for later.