- 1cup (2 sticks) unsalted butter
- 1 1/2 cup sugar
- 4 large egg yolks
- Juice of 1 lemon
- 2 tsp. grated zest [ I use a little more}
- 1/2 tsp. lemon extract
- 3 cups unbleached flour
- 1/2 tsp. salt
Instructions:Cream butter&sugar until fluffy.Add yolks ,lemom juice, rind&extract, then continue beating until light.
Mix in flour and salt just until well blended. Form into 2 cylinders, each 2 inches in diameter.Wrap and chill cylinders in refrigerator several hours or overnight. Dough may also be frozen for later use.
Grease cookie sheets,slice douh 1/8 in. or a little thicker and place slices 1 1/2 inches apart. Bake@ 375 degrees 8-10 minutes or until lightly browned around edges. Remove to rack and cool. Store in tightly sealed container. Note: will keep 1 week at room temperature or 3 months in freezer.