Mix sugar and butter, incorporate an egg yolk, then flour, then cream. (Ricardo DeAratanha / Los Angeles Times)
The soft, “shaggy mass of dough” should be refrigerated for two hours. (Ricardo DeAratanha / Los Angeles Times)
Cut the dough in half, then again, and again, until you have 16 pieces. (Ricardo DeAratanha / Los Angeles Times)
Knead the pieces of dough back together to form one new mass. (Ricardo DeAratanha / Los Angeles Times)
On a well-floured surface, roll out the dough to a 1/8 -inch-thick circle. (Ricardo DeAratanha / Los Angeles Times)
Transfer the dough to a ring, prick it, trim, then freeze for an hour. (Ricardo DeAratanha / Los Angeles Times)
