7 tablespoons unsalted butter, cut into 1/4″ cubes
1 egg yolk
1 cup powdered sugar
3 tablespoons lemon juice, fresh
Directions
In a large mixing bowl combine the flour, sugar and lemon zest.
Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs.
Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.)
Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter.
Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can freeze the dough for up to a month if you do not want to bake all of the cookies immediately)
Once you are ready to bake the cookies pre-heat the oven to 350 degrees.
Remove the logs from the freezer, unwrap and slice into 1/4-inch think rounds using a serrated knife.
Place the cookies on a baking sheet lined with parchment paper and back for 10-12 minutes.
Transfer the cookies to a wire rack and allow them to completely cool before glazing them.
Glaze: place the powdered sugar into a small mixing bowl and add the lemon juice.
Whisk until the mixture is syrupy. Glaze the cookies using a pastry brush, the back of a spoon, or place the glaze into a piping bag and pipe onto the cookie.
