-
1
Put oven rack in middle position and preheat oven to 350F.
-
2
Pulse flour, sugar, salt, and rosemary in a food processor until combined.
-
3
Add butter and pulse just until mixture resembles coarse meal, then add yolks and process until dough starts to clump together.
-
4
Turn out onto a work surface (mixture will appear dry and crumbly) and divide into 4 portions.
-
5
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
-
6
Gather together dough with scraper and form into a ball.
-
7
Without dividing dough into portions, repeat smearing process by mentally dividing ball of dough into fourths and working with one fourth of it at a time.
-
8
Gather and smear one more time in same manner, then gather dough into a ball and flatten slightly into a disk.
-
9
Chill, wrapped in plastic wrap, 1 hour.
-
10
Gently roll out dough between 2 sheets of parchment paper into a 15-inch round (about 1/8 inch thick).
-
11
Transfer dough (still in parchment) to a baking sheet and chill until slightly firm, about 15 minutes.
-
12
Transfer dough to work surface, then peel off top sheet of parchment.
-
13
Cut out as many rounds as possible (15 to 18) with cutter and transfer from parchment to an ungreased large baking sheet using a small metal spatula.
-
14
Gather scraps and reroll between parchment, then cut out additional rounds and transfer to another baking sheet.
-
15
(Reroll only twice; if dough becomes too soft, chill until firm.)
-
16
Bake 1 sheet at a time until pale golden all over, about 25 minutes per batch, then transfer to a rack to cool.
