In a large bowl pour the flour and sugar into a well, then cut the butter into cubes, and place it in the center of the well.

Add the egg yolks over the butter, then knead all the ingredients as quickly as possible, by hand or with the kneading attachment of the KitchenAid , pouring the milk little by little until it forms a compact, smooth and homogeneous ball.

Wrap the shortcrust dough in plastic wrap, and let it rest in the refrigerator for 30 minutes before using. With this amount, you can make about 50 cookies or one big pie.