1 pound unsweetened butter, softened
1 cup sugar
6 egg yolks
1 tablespoon vanilla
5 cups all-purpose flour
zest of 2 lemons
1 egg

Preheat oven to 325F. Cream together butter and sugar. Add egg yolks, vanilla, and lemon zest and mix well. Gradually add flour while stirring. Chill. Roll out 1/4" thick and cut in shapes desired. Beat remaining egg, brush each cookie with beaten egg. Place on parchment-lined baking sheet and bake for 24 minutes or until lightly golden.

Country of Origin: Switzerland

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