Italian Butter Cookies
- 4 cups sifted all-purpose flour
- 1 cup sugar
- 2 1/2 teaspoons grated lemon peel
- 1 tablespoon rum
- 4 egg yolks, beaten
- 1 cup firm unsalted butter, cut in pieces
- 1 egg white, slightly beaten
Combine flour, sugar, and lemon peel in a large bowl; mix thoroughly.
Add rum and then egg yolks in fourths, mixing thoroughly after each addition.
Cut butter into flour mixture with pastry blender until particles are fine.
Work with fingertips until a dough is formed.
Roll one half of dough at a time about 1/4 inch thick on a lightly floured surface.
Cut into desired shapes.
Brush tops with egg white.
Transfer to lightly greased cookie sheets.
Bake at 350Â°F about 15 minutes.