Lemon Shortbread Cookies

Ingredients:

2/3 cup  granulated white sugar

1 tbsp. freshly grated lemon zest (about 1-2 large lemons)

14 tbsp. unsalted butter  at room temperature

2 large egg yolks, at room temperature

2 cups all- purpose flour

1/4 tsp. kosher salt

Lemon Glaze: 

1/2 cup confectioners sugar, sifted

2 tbsp. of freshly squeezed lemon juice.

Lemon Cookies: In a small bowl mix the sugar with the lemon zest. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy smooth (1 - 2 minutes).  Beat in the egg yolks. Scrape down the sides of your bowl as needed. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until the mixture starts to form large clumps. Divide the batter in half and shape each half into a log that is about 6 inches long and 2 inches  wide. Wrap each log in plastic wrap and place in the refrigerator until firm (at least four hours or up to three days). (Can freeze the unbaked logs for up to two months.) Preheat your oven to 350 F. Line a baking sheet with parchment paper.  Once the logs have become firm, with a sharp knife, slice each log into 1/4 inch  thick cookies. Place the cookies on your baking sheet, spacing about 2 inches  apart. Bake for about 15 - 18 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool. Lemon Glaze: Place the confectioners sugar in a small bowl. Add enough lemon juice to make a mixture that flows slowly from your spoon. Drizzle the tops of the cookies with the glaze. Let dry for about 1-2 hours before placing in an airtight container. Makes about 45 cookies.