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Mailanderli
Buttery lemon cookies.

type: refrigerator, rolled
makes: 4 dozen

1/2 cup butter
2/3 cup granulated sugar
1 egg
1 teaspoon lemon extract
zest of one lemon
1-3/4 cup all-purpose flour
1 egg yolk
1 tablespoon water
granulated sugar

Cream butter until light and fluffy.
Beat in sugar.
Beat in egg, lemon extract and lemon zest.
Gradually add the flour.
Roll out dough between two pieces of wax paper until 1/4" thick.
Refrigerate dough, in the wax paper, 20-30 minutes.
Preheat oven to 375F.
Lightly grease cookie sheets or line with parchment paper.
Carefully remove the top sheet of wax paper from one section of rolled dough.
Cut out 1-1/2" circles.
Place circles on baking sheet about 1-1/2" apart.
Mix egg yolk and water.
Brush tops of cookies with egg yolk wash.
Sprinkle with sugar.
Bake 6-9 minutes or until lightly browned.
Let cool on cookie sheet 2 minutes then transfer cookies to wire racks to cool completely.

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Reviews/Comments:

The Cookie Tin
Buttery and light little treats. Crispy on the outside yet tender on the inside. Great with hot cocoa or tea.