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Crisp Lemon Cookies

          From AngelDeNoir—9-1-04

A great surprise for the kiddies when they come home from school on
that first day!

Ingredients:

8 ounces (2 sticks) cool unsalted butter, cut into pieces
1/2 cup sugar (an equal amount of Splenda may be used instead)
2 egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon baking powder
2-1/4 cups all-purpose flour

(optional) Colored sugars of your choice

Preparation:

Cream the butter and sugar in a mixer fitted with a paddle
attachment (or using a hand mixer) until smooth. With the mixer
running at low speed, add the remaining ingredients (except the
colored sugars) and mix until smooth.
Form the dough into 2 disks, wrap them separately in plastic, and
chill for at least 1 hour. The recipe can be made up to this point
and kept refrigerated for up to 2 days.
When you're ready to bake, heat the oven to 350 degrees F and line your
cookie sheets with parchment paper.
On a lightly floured surface, roll out 1 disk of dough to a little
less than 1/4 inch thick. Using a cookie cutter, and dipping it in
flour often to keep the cookies from sticking, cut out tiny rounds
of dough. Carefully transfer to cookie sheets. Re-roll the scraps
once and cut out more cookies, then discard the scraps (they will
become tough if you keep re-rolling them).
Sprinkle the tops with plain or colored sugars, press the sugar
lightly into the cookie with your fingers. (OPTIONAL—bake
these without sugar on them and when they are finished baking and still warm, toss
them lightly in granulated sugar.)
Bake until light golden brown, 8 to 10 minutes.
Repeat with the remaining cookie dough. Let the cookies cool on wire
racks and store them in an airtight container for up to 1 week.