Lemony Slice-and-Bakes

Ingredients

• 4 large egg yolk 
• 2.5 cups flour all-purpose
• 0.5 teaspoons kosher salt 
• 2 tablespoons juice of lemon fresh ()
• 2 tablespoons lemon zest finely grated
• 1.3 cups powdered sugar 
• 0.8 cup sugar 
• 1 cup butter unsalted room temperature (2 sticks)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking paper
• oven
• whisk
• hand mixer

Directions

1. Whisk flour and salt in a mediumbowl. Using an electric mixer on medium-highspeed, beat butter, sugar, lemon zest,and vanilla in a large bowl, occasionallyscraping down sides, until light and fluffy,about 3 minutes.
2. Add egg yolks; beat justto blend. Reduce speed to low; add flourmixture and beat, occasionally scrapingdown sides, just to blend. Divide dough inhalf; roll each half into a 10"-long log about1 3/4" in diameter. Wrap in plastic and chilluntil firm, about 1 hour. DO AHEAD: Can bemade 2 days ahead. Keep chilled.
3. Arrange racks in lower and upper thirdsof oven; preheat to 350°F. Line 2 bakingsheets with parchment paper. Unwrap1 dough log. Using a sharp, lightly flouredknife, cut log into 1/4"-thick rounds.
4. Transferto prepared sheets, spacing 1" apart.
5. Bake until cookies are firm and goldenbrown around edges, 16-18 minutes.
6. Letcool for 1 minute, then transfer to wireracks and let cool completely. Repeat withremaining dough log, using cooled bakingsheets and new parchment paper.
7. Whisk sugar and 2 tablespoons juicein a small bowl, adding more juice by1/2-teaspoonfuls if too thick.
8. Add coloring,if desired.
9. Spread or drizzle icing overcookies. Decorate as desired.
10. Let standuntil icing sets, about 10 minutes.DO AHEAD: Can be made 3 days ahead.Store airtight at room temperature.