• Preheat oven to 320℉/160℃ and line two baking pans with parchment paper.
• In a large bowl, add unsalted butter, garlic powder, and chicken stock powder. Mix with a spatula until well incorporated.
• Add egg and mix until well incorporated.
• Sift in all-purpose flour. Add edam cheese. Mix with the spatula until slightly combined. The mixture looks dry first. Bring it together into a ball with your hand. Don't overmix or the cookies will become tough.
• Roll the dough into a 1/4-inch (5 mm) thick slab. Cut the dough with a round 1.5-inch (4 cm) cookie cutter. Place the cut dough on baking sheets, spaced at least an inch apart. Re-roll the scraps and repeat the process until all the dough is used.

Toppings

• In a small bowl, add egg yolks and vegetable oil. Mix until combined.
• Brush the top with egg yolk and sprinkle with grated cheese and dried parsley.
• Bake for 25-30 minutes until golden brown.
• Transfer the cookies to a wire cooling rack to cool completely.