Ingredients for about 4 dozen:
- 400 g unsalted butter, at room temperature
- 130 g granulated sugar
- 1 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon table salt
- 1 large egg
- 1 teaspoon vanilla extract
- 560 g all-purpose flour
Instructions:
In a stand mixer fitted with the paddle attachment, combine the butter, sugar, zest, and salt. Beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and continue beating until well combined. With the mixer on low speed, add the flour in three additions, mixing just until incorporated.
Transfer the dough to a baking sheet and press it into a slab about 1 inch thick. Cover with plastic wrap and chill until firm, about 1 hour. The dough can also be wrapped tightly and refrigerated for up to 1 week.
When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper. Cut the dough slab in half—return one half to the fridge and let the other half soften slightly.
Generously flour your work surface. Roll the dough to an even ¼-inch thickness. Brush off any excess flour, then cut into shapes using a cookie cutter. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Gather and re-roll the dough scraps as needed.
Bake for 15 to 20 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet.
For stained glass cookies:
Use a smaller cookie cutter to cut out the centers of half the cookies. Once baked and cooled, spread colorful jam on the solid cookie bottoms, then gently press the cut-out cookies on top to sandwich. Dust with confectioners’ sugar before serving.