Cookies with Meringue Topping

Cookie dough:

1. Put 1 ½ cups all-purpose flour in a bowl and add 1 stick unsalted butter sliced, 2 egg yolks, 2 Tablespoons milk, and ¾ cup powdered sugar. Work the mixture into a smooth dough, but do not knead it for too long to ensure the baked cookies remain soft.
2. Wrap the dough in plastic wrap and place it in the fridge to rest for at least an hour.

Meringue topping:

1. Bring about 2 inches of water to a boil in a large pot. Place a smaller pot inside the larger one so that its bottom doesn't touch the water. Let the water steam, then turn the heat down to low.
2. Add 2 egg whites to the top pot and begin whipping with an electric mixer (with a whisk attachment), starting slowly and gradually increasing the speed. Add ½ cup granulated sugar in batches while whipping. Continue to whip for about 5 to 10 minutes until the meringue is nice, smooth, shiny, and perfectly stiff.
3. Fold 1 ¾ cups ground walnuts into the egg white mixture.

Finishing:

1. Take the cookie dough out of the refrigerator and let it sit on the kitchen worktop for ten minutes. Then, roll out the dough on a floured work surface to about ⅛ inch (3 to 4 mm) thick.
2. Using a cookie cutter, cut out discs from the dough with a diameter of about 1.5 inches (3.5 cm). Use a flat knife to transfer the cookies to a baking sheet lined with baking paper.
3. Place the nut meringue in a decorating bag and pipe a small cap of meringue onto each cookie. Arrange a whole, blanched hazelnut in the center.
4. Bake the cookies in a preheated oven 340 °F for 15 minutes.