Lemon Icebox Cookies

In a food processor, pulse flour, confectioners’ sugar, salt and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2 inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).

Preheat oven to 350ºF. Sprinkle granulated sugar on a piece of parchment paper and roll logs in sugar to coat.

Slice logs into 1/4 inch thick slices and arrange 1 inch apart of a parchment-lined cookie sheet.

Bake until cookies are golden brown around the edges, about 12 minutes, rotating the sheet halfway through cooking time.

Cool cookies on a wire rack. Store in an airtight container at room temperature for up to 5 days.

(Adapted from a recipe by Martha Stewart.)