Lemon Butter Cookies
Here’s what you do: Mix together 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon fleur de sel (I used one scant teaspoon), and 1 tablespoon freshly grated and finely chopped lemon zest (from organic lemons if possible!). Add 3.5 ounces (7 tablespoons) unsalted butter that is well chilled and diced. Rub the butter into the flour mixture (this feels really nice), or cut in with a pastry cutter until combined into what looks like coarse crumbs. Add one egg yolk and stir with a fork until blended. Take the dough into your hands and knead (lightly now…you’re not making a baguette) until it comes together and forms a ball. If they dough looks too dry add some ice water (a little at a time!). If it feels too sticky add some flour (a little at a time!). Now, halve the dough and roll each half into a log about 1-inch in diameter. Wrap each log in cling wrap and tuck in the freezer for a 30-minute nap (you can also freeze the dough for up to a month — freshly baked butter cookies any time you want…yay!). When you are ready to bake them, remove a log from the freezer, unwrap, and slice into 1/4-inch rounds using a serrated knife (roll the dough a quarter-turn after each slice so the log stays round). Repeat with the second log. Place on a baking sheet lined with parchment and stick into a 350F (pre-heated) oven for 12 minutes. Transfer to a rack and let the cookies cool completely before adding the glaze.
To make the glaze: I only made half the glaze so to get the full quantity just multiply by two. Place 1/2 cup powdered sugar in a bowl with 1 1/2 tablespoons lemon juice – whisk until syrupy. Glaze the cookies using a pastry brush or the back of a teaspoon…or as I did here, place glaze in a ziplock bag or parchment paper cone and pipe onto cookie in any design you wish! Let cookies stand until the glaze is set.