1 pound unsweetened butter, softened
1 cup sugar
6 egg yolks
1 tablespoon vanilla
5 cups all-purpose flour
zest of 2 lemons
Preheat oven to 325F.
Cream together butter and sugar. Add egg yolks, vanilla,
lemon zest and mix well. Gradually add flour while stirring. Chill.
1/4" thick and
cut in shapes desired.
Beat remaining egg, brush each cookie with beaten egg.
parchment-lined baking sheet and bake for 24 minutes or until lightly golden.