lemon icebox cookies

for those of you with an overabundant supply of lemons from lemon trees this season, this martha recipe is a very easy & tasty cookie recipe. I used meyer lemons, but any lemon will do. and the best part is, you have to freeze the dough, so you can make it a month ahead & have it ready to go when your sweet tooth calls or when guests pop by.

ingredients:

• 2 cups all-purpose flour, (spooned and leveled)
• 1 cup confectioners' sugar
• 1 teaspoon coarse salt
• 1 tablespoon plus 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 2 large egg yolks
• 1/4 cup granulated sugar, for rolling

directions:

1. In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.