Ingredients:
1 cup unsalted butter, softened
2/3 cup powdered sugar
2 large egg yolks
pinch of salt
2 tsp vanilla extract
4 tsp finely grated lemon zest or 1-1/2 tsp lemon extract
2 cups all purpose flour
1/2 cup granulated sugar (for coating)
Directions:
Beat butter and sugar, Add egg yolks and salt. Add baking soda, lemon zest and flour. Form into balls. Dip into sugar. Press with fork. Bake @ 350 degrees for 8-14 minutes until they are set but not browned.
Slice 'n' Bake:
Turn dough out onto a counter, gather dough into a ball, divide in half, and wrap each piece in plastic wrap. Chill dough for 30 minutes in refrigerator. Form each piece of dough into a log that is about 1-1/4"x6". Wrap logs in plastic wrap and chill dough for 2 hours in refrigerator. (Dough logs can be wrapped airtight and kept refrigerated for up to 3 days or stored in freezer for up to 1 month.) Slice each log into rounds about 1/4 inch thick. Place on baking sheets, leaving about 1/2 inch between the cookies.
