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Lemon Butter Cookies




Source of Recipe


Sunday Dinner


List of Ingredients




1 cup unsalted butter -- softened
3/4 cup sugar
2 tablespoons grated lemon peel
1/2 teaspoon salt
1 large egg
2 large egg yolks
2 1/2 cups all-purpose flour
Egg Wash
1 large egg yolk
2 teaspoons cold water


Recipe



Beat butter, sugar, lemon peel and salt in a large bowl with mixer on
high
speed until pale and fluffy.
Beat in whole egg and yolks until well blended. Reduce speed to low,
add
flour and beat just to mix.
Divide dough in quarters. Shape each into a disk. Wrap airtight.
Refrigerate
at least 2 hours or until firm.
Heat oven to 350º. Have ready baking sheets, cookie cutters.
On lightly floured wax paper, with a lightly floured rolling pin, roll
out 1
disk (keep rest refrigerated) to 1/4" thickness.
Dipping cookie cutters in flour between cuts, cut.
Slice a baking sheet under wax paper. Freeze 5-7 minutes until dough
is
firm. Peel off cookies and place 2" apart on sheets.
Brush with egg wash. Sprinkle lightly with sugar.
Repeat with remaining disks.
Bake 10-13 minutes or until cookies are lightly tinged golden around
edges.
Transfer with a broad spatula to a wire rack to cool.
Storage tip: Store airtight at cool room temperature up to 1 week or
freeze
up to 1 month.