TITLE: LEMON ICEBOX COOKIES
CATEGORY: DESERTS

* 3/4 CUP PLUS 2 TBLS, GRANULATED SUGAR

* 2 TBLS FINELY MINCED LEMON ZEST ( 2 LEMONS)

* 1 AND 3/4 CUPS ALL PURPOSE FLOUR, PLUS EXTRA FOR ROLLING

* 1/4 TEASPOON FINE SALT

* 1/4 TEASPOON BAKING POWDER

* 1 AND 1/2 STICKS UNSALTED BUTTER, VERY COLD, CUT INTO 1/4 INCH CUBES

* 2 TBLS FRESHLY SQUEEZED LEMON JUICE (1 LEMON)

* 1 TEASPOON VANILLA EXTRACT

* 2 LARGE EGGS YOLKS, DIVIDED

1. PLACE 3/4 CUP SUGAR AND LEMON ZEST IN THE WORK BOWL OF A FOOD PROCESSOR. PULSE TO COMBINE EVENLY. ADD THE FLOUR, SALT AND BAKING POWDER, PULSE TO COMBINE.

2. REMOVE TOP OF PROCESSOR, SCATTER CUBES OF BUTTER OVER THE FLOUR MIXTURE. BEING VERY CAREFUL TO AVOID THE BLADE OF PROCESSOR, USE A FORK TO TOSS THE CUBES, COATING THEM LIGHTLY WITH FLOUR. REPLACE TOP OF PROCESSOR, AND PULSE 12 TO 15 TIMES, HOLDING EACH PULSE FOR ONE SECOND. SHOULD RESEMBLE COARSE MEAL.

3. iN A LIQUID MEASURING CUP WITH A POURING SPOUT, COMBINE LEMON JUICE, EXTRACTS AND ONE OF THE EGG YOLKS, WHISK THOURGHLY, WITH THE PROCESSOR RUNNING, ADD THE LEMON JUICE, EGG YOLK MIXTURE IN A SLOW STEADY STREAM THROUGH THE FEED TUBE, CONTINUE PROCESSING UNTIL THE DOUGH FORMS A BALL, ABOUT 10 TO 15 MINUTES.

4. TURN CONTENTS ONTO LIGHTLY FLOURED WORK AREA, KNEAD BRIEFLY TO EVENLY INCORPORATE . SHAPE DOUGH INTO A LOG APPROX 2 INCHES IN DIAMETER AND 12 INCHES LONG, TRANSWER TO A SHEET OF PARCHMENT PAPER. WRAP TIGHTLY IN PARCHMENT, TWISTING ENDS. CHILL UNTIL DOUGH IS COLD AND VERY FIRM, ABOUT 2 HOURS IN FRIDGE.

5. PREHEAT OVER TO 375 DEGREES. LINE 2 BAKING SHEETS WITH PARCHMENT. WHISK REMAINING EGG YOLK WITH 2 TEASPOONS WATER (EGG WASH)

6. USE KNIFE TO CUT DOUGH INTO 3/8 THICK ROUNDS, PUT ON BAKING SHEETS 1 INCH APART. BRUSH WITH EGG WASH

7. BAKE UNTIL EDGES ARE GOLDEN BROWN ABOUT 12 TO 14 MINUTES, ROTATING THE PANS HALFWAY THROUGH COOKING. LET COOL 5 MINUTES.