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Instructions |
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Grate zest from 1 lemon directly over a mixing
bowl. Add softened butter and blend with mixer
until well combined. Add sugar a little at a time;
beat 1 minute.
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Add egg YOLK and 1/2 the flour mixture; beat on
LOW until just combined. Add lemon juice, vanilla
and remaining flour mixture and beat until just
combined.
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Form a dough log about 8 inches long and 2 inches
in diameter and cover tightly in plastic wrap-
chill in fridge for 3 hours.
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Heat oven to 350 degrees and line 2 baking
sheets with parchment paper. Cut dough into 40
thin rounds. Whisk egg white with 1/4 tsp
water and brush on top of cookies. Dust each
with a bit of sugar. Bake 8-10 min or until
edges are golden. If baking 2 pans at a time
switch positions 1/2 way through. Let cool on
baking sheet 5 minutes, and transfer to cooling
racks.
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Originally Submitted
4/6/2019
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