Lemony Slice-And-Bake Cookies

For cookies

Step 1

Whisk flour and salt in a medium bowl.

Step 2

Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and

Step 3

Vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend.

Step 4

Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend.

Step 5

Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour.

Step 6

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Step 7

Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.

Step 8

Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely.

Step 9

Repeat with remaining dough log, using cooled baking sheets and new parchment paper.

Step 10

For icing

Step 11

Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick.

Step 12

Add coloring, if desired. Spread or drizzle icing over cookies.

Step 13

Decorate as desired with sanding sugar. Let stand until icing sets, about 10 minutes.

Step 14

Store airtight at room temperature.