- 250g butter, softened
- 1 tsp SteSweet Reb A
- 6 egg yolks
- 1 tablespoon vanilla
- 5 cups (600g) all-purpose flour
- zest of 2 lemons
- 1 egg
Preheat oven to 170°C.
Cream together butter and SteSweet.
Add egg yolks, vanilla, and lemon zest and mix well. Gradually add flour while stirring. Chill.
Roll out 1/4″ thick and cut in shapes desired.
Beat remaining egg, brush each cookie with beaten egg.
Place on parchment-lined baking sheet and bake for about 24 minutes.