French Butter Cookies
1 cup (2 sticks butter), room temperature
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
2 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup granulated sugar
1 In a bowl of an electric mixer, cream the butter and brown sugar on high speed until light and fluffy, about 2 to 3 minutes.
2 Add the egg and vanilla, mixing thoroughly.
3 Gradually add the flour, salt and lemon zest. Mix on low speed until just combined.
4 On three separate sheets of plastic wrap, roll the dough into three logs 1 1/2-inches thick. Wrap in plastic and refrigerate for at least one hour to overnight.
5 When ready to bake, place a rack into the center of the oven and preheat to 350 degrees F.
6 Prepare a cookie sheet by lining it with parchment.
7 Remove one log from the fridge and roll it in the granulated sugar, making sure to coat it completely.
8 With a sharp knife, cut slices 1/4-inch thick.
9 Place the slices on the prepared cookie sheet 1-inch apart.
10 Optional – with a toothpick, make 4 decorative holes in each cookie. SEE NOTE
11 Bake for about 15-20 minutes, or until lightly golden brown.
12 Transfer cookies to a wire rack so that they can cool completely.
Recipe Notes
I poked each cookie with a toothpick which was time consuming. When they were removed from the oven, I couldn’t really tell that most of them had holes, so you may want to use something larger
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