Mix the dry mixture and butter on low speed for 1 to 2 minutes until a crumble forms and all the pieces of butter are the size of a pea.
Add the egg and water and mix on low speed until the dough is homogeneous (about 1 minute).
Form the dough into 12 balls (56g) or 24 balls (28g) on a sheet, ideally lined with parchment paper.
Bake in the center of the oven at 350 ° F / 175 ° C
• about 20 minutes for 12 large soft cookies
• about 20 minutes for 24 small drier cookies
• or bake according to desired texture.
Unmold and let cool a few minutes before tasting.