lemon icebox cookies

the goods:

2 cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon lemon zest, plus 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



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 and 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours.



Preheat oven to 350 degrees. Spread granulated sugar on a plate.



Roll logs over sugar to coat.



Slice logs into 1/4-inch-thick slices.



Arrange. 1 inch apart, on a parchment-lined baking sheet.



Bake until cookies are golden brown around edges, about 15 minutes.



Transfer to a wire rack to cool.



Repeat with remaining cookie slices.