- 1-1/2 cups (375 mL) unsalted butter, softened
- 1-1/4 cups (300 mL) granulated sugar
- 1 tbsp (15 mL) grated lemon rind
- 6 egg yolks
- 2-3/4 cups (675 mL) all-purpose flour
- 2 tbsp (30 mL) lemon juice
- 2 tsp (10 mL) icing sugar
With mixer, beat butter, sugar and lemon rind until creamy and fluffy. Beat in 5 of the yolks, one at a time. Stir in flour and mix lightly until fully incorporated. Shape into four discs and refrigerate until chilled, at least 1 hour.
On floured surface, roll out dough to 1/4-inch (5 mm) thickness. With 2- to 3-inch (5 to 8 cm) cookie cutters, cut into desired shapes, rerolling scraps. Place on parchment paper–lined cookie sheets. If dough becomes too soft, chill until firm. In small bowl, beat together remaining yolk, lemon juice and icing sugar; brush over cookies. Bake in top and bottom thirds of 300F (150C) convection oven or 325F (160C) conventional oven, rotating and switching pans halfway through, until golden, 14 to 15 minutes in convection and 12 to 14 in conventional oven. (Make-ahead: Store in covered container for up to 2 weeks.)
Makes about 7 dozen cookies.