Instructions
- In a large bowl, whisk together the All-purpose flour and powdered sugar.
- Add the cold, cubed butter to the dry ingredients and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the Vanilla extract, egg yolk, and Lemon zest.
- Add the wet ingredients to the dry ingredients and mix until a dough forms. Be careful not to overmix.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/4 inch (6mm) thickness.
- Use a Canestrelli cookie cutter or a small cookie cutter to cut out the cookies.
- Place the cookies on the prepared baking sheet, leaving a little space between each.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust generously with powdered sugar before serving.
