1 or several baking tray(s)
2 oz. extra butter to grease the tray
8 oz. unsalted butter, softened
8 oz. fine sugar
2 TBS Bourbon-vanilla extract
2 egg yolks
1 dash of salt
Zest of one lemon
1 lb. All purpose flour
2 egg yolks
1 TBS cream
grease the tray with plenty of butter
preheat oven 350 degrees F
Mix the softened butter until creamy, then add all ingredients slowly, one after the other and mix in between. At the end add the flour. The dough will become thick and heavy. Knead it until all flour is part of the dough. Work quickly before butter starts melting.
Cool the dough for about 60 minutes.
Then roll out dough until it’s about 1/4 inch thick and cut out cookies in preferred forms, spread out on the prepared buttered baking tray(s) (not too close, they’ll grow a bit in the oven).
Mix yolks and cream and glaze the cookies before baking them in the middle of the oven at 350 degrees for about 13 – 15 minutes until they’re golden.
Take them off the tray immediately to cool them down.
(Trick: If you wait until they’re completely cooled down and keep them in an airtight tin can, you will be able to keep them tasty and enjoyable for a long time.)