- 2
Ingredients
- 1/2 cup Unsalted butter (1 Stick)
- 1 cup Sugar
- 2 Large eggs, separated
- 1 tsp Pure vanilla extract
- 1 tsp Lemon zest, chopped
- 2 1/2 cups All-purpose flour, sifted
- 3/4 tsp Salt
- Sliced almonds, for decorating
- Cinnamon sugar, for sprinkling
Preparation
Step 1
1. In the bowl of an electric mixer fitted with paddle attachment, cream the butter until fluffy. Gradually add the sugar, and beat until light in color. Beat in 2 eggs yolks, 1 egg white, vanilla, and lemon zest.
2. In a medium bowl, sift together flour and salt; add to butter mixture. Mix just until dough comes together. Wrap in plastic, and chill 2 hours.
3. Heat oven to 400°. In a small bowl, combine remaining egg white and 1 teaspoon water. Set egg wash aside.
4. Roll out dough to an 1/8-inch thickness. Using a 3 1/2-inch-round cookie cutter, cut out cookies; place on an ungreased baking sheet. Brush with egg wash, and decorate each with 3 sliced almonds. Sprinkle cinnamon sugar over tops.
5. Bake until golden brown, 8 to 10 minutes. Transfer the baking sheet to a wire rack and set aside until cookies are cool.
Store cookies in an airtight container up to 2 days.