Swiss Butter Lemon Cookies
1/2 cup butter
2/3 cup granulated sugar
1 teaspoon lemon extract
zest of one lemon
1-3/4 cup all-purpose flour
1 egg yolk
1 tablespoon water
Cream butter until light and fluffy.
Beat in sugar.
Beat in egg, lemon extract, and lemon zest.
Gradually add the four.
Divide dour into four sections.
Roll out each section between two pieces of wax paper until 1/4" in thickness.
Refrigerate dough, in the wax paper, for 20-30 minutes.
Preheat oven to 375°F.
Lightly grease cookie sheets or line with parchment paper.
Carefully remove the top sheet of wax paper from one section of rolled dough.
Cut out 2" circles.
Place circles on baking sheets about 1-1/2" apart.
Mix egg yolk and water.
Brush tops of cookies with egg yolk wash.
Sprinkle with sugar.
Bake 6-9 minutes or until lightly browned.
Let cool on cookie sheet 2 minutes then transfer cookies to wire racks to cool
Makes: 4 dozen