Rolled Buttery Lemon Cookies (mailanderli)

Grease several baking sheets and set aside. With a mixer at medium speed,
beat the butter in a large mixer bowl until light and fluffy. Beat in the
sugar until well blended and smooth. Beat in the egg and lemon peel. With
the mixer at low speed, beat in the flour just until evenly incorporated.

Divide the dough in half. Place each portion between large sheets of waxed
paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick.
Check the undersides and smooth out any wrinkles in the waxed paper. Stack
the rolled portions on a tray or baking sheet. Refrigerate for about 20
minutes or until cold and firm, but not hard.

Heat the oven to 375F. Working with one chilled portion of dough at a time
(keep the other one chilled), peel away a layer of waxed paper. (This makes
it easier to lift the cookies from the paper later.) Replace the paper and
turn the dough over. Peel of the second layer of paper. Using a 2-inch
round or scalloped cutter (or a small juice of sherry glass) cut out the
cookies. Use a spatula to carefully lift the cookies from the paper and
place them about 1 inch apart on the baking sheets. Reroll the dough scraps
between waxed paper; rechill in the refrigerator. Repeat the process with
the second portion of dough.

Working with a few cookies at a time, brush the tops with the egg
yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops
lightly with granulated sugar. Repeat until all of the cookies are
garnished.

Bake the cookies for 6 to 9 minutes or until the top is just tinged with
brown and slightly darker at the edges. Let cool on the baking sheets for
about 2 minutes. Transfer to wire racks and let stand until thoroughly
cool. Store airtight for up to a week. Freeze for longer storage.

Makes 50 to 60 cookies.

[THE BALTIMORE SUN; November 25, 1990]