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Butter Cookies

• 1 cup Unsalted Butter, softened
• 1/2 cup Granulated Sugar
• 1 fresh Lemon Rind, grated
• Juice of 1 Lemon
• 3 large Eggs
• 2 1/2 cups All-purpose Flour, sifted
• 1 Egg Yolk, well beaten

Instructions:
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the grated lemon rind and juice. Beat in the eggs, one at a time, mixing well after each addition.
Gradually stir in the flour. Knead the cookie dough until it is smooth and not sticky. If it is too sticky, add small amounts of flour until the dough easily clears from your fingers while kneading.
Wrap the cookie dough in plastic and refrigerate overnight.
Pre-heat oven to 350-F degrees and lightly grease and flour a pair of baking sheets; set aside.
Roll out the cookie dough between two pieces of waxed paper to a 1/4-inch thickness. Cut the cookie dough with small cookie cutters. Place the cookies on the prepared baking sheets. Brush each cookie with the egg yolk wash.
Bake the cookies for 12 to 15 minutes. After cooling for a few minutes on the baking sheets, remove to a wire rack to cool completely. Store cookies in an airtight container.
Makes About 4 Dozen