Lemon Butter Cookies
- ½ cup + 1 tablespoon unsalted butter, softened
- ½ cup confectioners' sugar, sifted
- 1 large egg yolk, room temperature
- ½ teaspoon salt
- 1 teaspoon lemon extract
- ½ teaspoon vanilla paste
- 1 tablespoon lemon zest, finely grated
- 1-¼ cups all-purpose flour
- 1/8 teaspoon baking soda
- 1 small or free-range egg yolk, beaten (for brushing)
- 1/3 cup granulated white sugar (for rolling)
- Cream butter over medium speed until smooth and creamy. Add confectioners’ sugar and continue beating until light and fluffy, about 2 to 3 minutes. Beat in large egg yolk, salt, lemon extract, vanilla paste and lemon zest until well-blended.
- Reduce speed to low. Beat in flour and baking soda until just moistened. Do not over mix. Turn out dough on a lightly floured board and knead a little. Divide evenly and shape into two balls. Wrap in plastic and chill for 20 to 30 minutes.
- Once dough balls are firm enough to hold their shape, unwrap and pat into logs, about 1 to 1-½ inches in diameter. Rewrap in a new sheet of plastic wrap. Refrigerate for 2 to 3 hours, or up to 3 days. This type of dough freezes well for up to 1 month, as long as plastic wrapping is snug enough to prevent moisture from seeping into the dough.
- Once dough are ready to be worked on, preheat oven to 350°F. Line cookie sheets with baking paper and set aside.
- Whisk small egg yolk until pale and smooth. Place granulated sugar on a wide, shallow dish or on a sheet of foil.
- Unwrap a log of dough and allow to rest for 3 to 5 minutes or until it can be easily cut, but not mushy. Brush all around with beaten egg yolk and roll in sugar, pressing slightly to adhere.
- Slice dough into ¼ to ½-inch rounds. Arrange on prepared cookie sheets, about ½ to 1 inch apart, depending on the size of cut-outs. Bake for 12 to 15 minutes or until lightly golden and edges are slightly crispy.
- Allow cookies to cool in sheets for 2 to 3 minutes, then turn out on wire racks and allow to cool completely.
- Replace regular granulated sugar with large-grain pearl sugar, colored sanding sugar or even coarse light brown sugar for rolling for a more creative approach.
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