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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 50 |
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To keep the rolled dough's cylindrical shape, chill or freeze it inside empty cardboard paper-towel tubes. Ingredients:
2 1/2 cups all-purpose flour |
1/2 teaspoons kosher salt |
1 cup (2 sticks) unsalted butter, room temperature |
3/4 cup sugar |
2 tablespoons finely grated lemon zest |
1 teaspoon vanilla extract |
4 large egg yolks |
1 1/4 cups powdered sugar |
2 tablespoons (or more) fresh lemon juice |
food coloring (optional) |
sanding sugar (optional) |
Directions:
1. For cookies: Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10 -long log about 1 3/4 in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
2. Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4 -thick rounds. Transfer to prepared sheets, spacing 1 apart.
3. Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
4. For icing: Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
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