Blend the butter and flour and salt together in the processor until crumbly. Add the cognac, 5 egg yolks and 2 eggs and continue blending them until the mixture becomes homogeneous. Take out the dough and let it rest in the fridge for 30 minutes.
Preheat the oven to 400 F.
This recipe is adapted after Luciana Uchi Davidzon's original recipe.