Ingredients Jump to Instructions ↓

  1. 6 ounces (1 1/2 sticks) softened butter

  2. 1 cup sugar

  3. Zest of 1/2 lemon

  4. 2 large eggs

  5. 2 1/2 cups all-purpose flour

  6. 1/2 teaspoon baking powder

  7. 1 teaspoon cinnamon

  8. 1 large egg yolk mixed with

  9. 1 tablespoon water for glaze

  10. Cinnamon sugar

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream together butter and sugar. Mix in zest and 2 eggs. In a separate medium bowl, whisk together flour, baking powder, and cinnamon. Add to butter mixture mixing until a stiff dough results. Wrap dough in plastic wrap and refrigerate 12 hours or overnight.

  2. Heat oven to 350 degrees. On parchment-lined baking sheets roll out dough 1/4-inch thick and cut with cookie cutters into desired shapes, leaving 1 inch between cookies. Stars and crescent moons are nice. Remove scraps and brush shapes with egg-yolk glaze and bake about 15 minutes or until lightly golden around the edges but not brown. If desired, sprinkle glazed cookies with cinnamon sugar before baking. Cool completely on a wire rack. Repeat with remaining dough. Store in an airtight container.


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