Thin Butter Cookies

These wonderfully thin, tender butter cookies, have a delightful raspberry-lemon glaze

Ingredients

Cookies

2 cups powered sugar

4 sticks unsalted butter

4 1/2 cups unbleached flour

2 egg yolks

4 teaspoons lemon zest

1/2 teaspoon salt

Glaze

4 cups powered sugar

4 tablespoon lemon juice

2 tablespoons Framboise

Whisk together the salt and flour

In a stand mixer cream together the balance of the ingredients until light, then add the flour.

Remove from mixing bowl, form into a ball, divided into four, shape into balls, cover in plastic wrap and chili for about 2 hours

Preheat oven to 375 degrees

Line cookie sheets with parchment

On a prepared surface roll out balls, one at a time into sheets about 1/8 inch thick, using cookie cut of choice, cut out cookies and place on cookie sheet.

Bake for about 8 to 10 minutes, or until edges are golden.

While cookies are cooling mixed together glaze.

Spread onto cookies and let set.

Makes about 10 dozen or so cookies, depending on size.

Enjoy Cooking