Tender, lemony and buttery cookie, that you won’t be able to stop eating.
- 2½ cups unbleached all-purpose flour
- 1¾ cups powdered sugar
- 9 tablespoons unsalted butter, cut into small pieces
- 2 egg yolks
- 1 lemon
- 1 egg for egg wash
- Coarse sugar (optional)
- Sift the flour and sugar into a large bowl, or onto a clean counter (large cutting board works too).
- Add the butter and egg yolks. Zest the lemon over the mixture, then cut it and squeeze it, and measure out 2 tablespoons of lemon juice. Add the lemon juice to the mixture.
- Using your hands, mix the ingredients together, tossing and kneading from the sides to the middle and from bottom to top, until shiny dough forms, about 5–7 minutes. (Steps 1-3 can be also made in a stand mixer).
- Form a ball and press it down. Cover with plastic food wrap and let rest in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit, and position two racks in the upper part of the oven. Line two baking sheets with parchment paper.
- Take the dough out of the refrigerator, and when pliable, roll it out ¼ inch thick on a floured surface with a lightly floured rolling pin. Keep sprinkling the dough and your rolling pin with flour if it gets too sticky.
- Cut out shapes with your favorite cookie cutter. Using an offset spatula, transfer them to the baking sheet, spacing 2 inches apart.
- Reroll the dough scraps and keep cutting out more cookies, until you use up all the dough.
- Beat the egg in a small bowl to make an egg wash. Using a pastry brush, brush each cookie with the egg wash, and sprinkle with coarse sugar, if using. (Mine is Swedish pearl sugar).
- Bake in the oven until the edges start to brown, about 12–15 minutes, depending on size.
- Let cool completely on a wire rack. The cookies will last 3–4 weeks in a tightly covered container.