In a medium bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of kosher salt, and 1 tablespoon of your masala spice blend to evenly distribute the spices.

In a separate large mixing bowl, cream ½ cup of unsalted butter with ¾ cup of granulated sugar until light and fluffy, about 3-4 minutes.

Add in 2 large egg yolks, mixing well to incorporate, then slowly blend in the dry ingredients until a soft dough forms.

Shape the cookie dough into a rectangle, about 1 inch thick, and wrap it tightly in plastic wrap. Place the wrapped dough in the refrigerator and chill for at least 1 hour.

Once chilled, remove the dough from the refrigerator and unwrap it. On a lightly floured surface, roll out the dough to about ½-inch thickness.

Use a sharp knife or pizza cutter to slice the dough into 2x2-inch squares. Arrange the cut cookies on parchment-lined baking trays.

After cutting, place the cookie trays back in the refrigerator for 15-20 minutes.

Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10-15 minutes, or until the edges are lightly golden.

Once baked, remove the trays from the oven and allow the cookies to cool on the trays for about 5 minutes, then transfer to a wire rack.