In a large mixing bowl, whisk together the flour, salt, and masala spice blend until combined.

In a separate bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.

Incorporate the egg yolks into the butter mixture, then fold dry ingredients into wet until a soft dough forms.

Shape the dough into a rectangle about 1-inch thick, wrap in plastic wrap and chill for at least 1 hour.

Once chilled, roll out the dough to about ½-inch thickness and cut into 2x2-inch squares.

Chill cut squares in the refrigerator for 15-20 minutes before baking.

Preheat oven to 350°F (175°C) and bake cookies for 10-15 minutes until edges are golden.

Cool cookies on tray for 5 minutes before transferring to a wire rack to cool completely.