Makes about 2 dozen cookies (depending on the size of your cutters)
2 sticks unsalted butter, at room temperature – I used a European-style butter, which has lower amounts of water and whey. This makes the cookies taste better and have a fantastic crisp texture, but isn’t absolutely necessary.
1/2 cup superfine sugar – this also makes the texture of the cookie, see below to make your own.
1/2 teaspoon vanilla extract
Rind of 1 lemon – see below for directions
2 cups unbleached all-purpose flour – measured by stirring flour and then using scoop and sweep method.
1/8 teaspoon fine sea salt – I used kosher salt and just added another pinch
Lemon Royal Icing:
1 1/2 tablespoons Meringue Powder
1/4 teaspoon cream of tartar
1/2 pound confectioner’s sugar
1 1/2 ounces lemon juice
more lemon juice – to thin out the icing when decorating
To make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment.