In a small bowl mix the sugar with the lemon zest.
In the bowl of your electric mixer, or with a hand
mixer, beat the butter and sugar until creamy smooth (1 - 2 minutes). Beat in the egg
yolks. Scrape down the sides of your bowl as needed.
In a separate bowl,
whisk together the flour and salt. Add the flour mixture to the batter and beat
just until the mixture starts to form large clumps. Divide
the batter in half and shape each half into a log that is about 6 inches (15 cm)
long and 2 inches (5 cm) wide. Wrap each log in plastic wrap and place in the
refrigerator until firm (at least four hours or up to three days). (Can
freeze the unbaked logs for up to two months.)
your oven to 350 degrees F (180 degrees C).
Line a baking sheet with parchment paper.
Once the logs have
firm, with a sharp knife, slice each log into 1/4
inch (.5 mm) thick cookies. Place the cookies
on your baking sheet, spacing about 2 inches (5 cm) apart. Bake for about
15 - 18 minutes, or until the edges of the cookies
are golden brown. Remove from oven and place on a wire rack to cool.
Place the confectioners sugar in a small bowl. Add enough lemon juice to make a
mixture that flows slowly from your spoon. Drizzle the tops of the cookies with
the glaze. Let dry for about 1-2 hours before placing in an airtight container.
Makes about 45
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