Ingredients

• 400 g all-purpose flour
• 125 g sugar
• 250 g butter (unsalted)
• 1 egg
• 1 egg yolk
• 1/2 teaspoon vanilla
• 1 lemon, grated peel
• 1 egg white
• 1/2 cup coarse sugar

Instructions

1. Mix Flower, sugar, vanilla, butter, lemon peels+ eggs all together to be mixed in food processor beat on high level, approx.

2. 3 minutes.

3. Knead dough w/yr hands until smooth+ gather dough into a ball.

4. Place dough 2 hours in refrigerator for resting.

5. Cover w/parchment paper.

6. Knead dough thoroughly, form sticks finger sized, place in S-form on baking tray (parchment paper for non sticking), let them go numb in the refrigerator.

7. Dip the upper side of formed and numbed Butter-S cookie dough into the egg white and than in coarse sugar.

8. Return to the tray.

9. Preheat+ cook at 350°F in oven, 8-10 minutes until light-yellow.

10. Let stand on bars until cool.

11. Store in a can (up to 3-4 weeks) on a cold place w/parchment paper between layers.