2tablespoonsugarsanding sugar, demerara or plain white will work
Instructions
Making the Dough
Cream the butter and sugar, lemon juice and lemon zest together until light and fluffy
Add the flour and mix until just combined
Split the dough in half and form a log with the dough (about 2.5" diameter)
Wrap the dough log tightly in plastic wrap and refridgerate a few hours up to 5 days
Slice and Bake
Take the cookie dough out of fridge and preheat the oven to 350 degrees
Line a baking sheet with parchment paper
In a small dish, beat the egg well and egg wash the roll of cookie dough
Then sprinkle the sugar over the whole log (make sure to turn it as you go to get all sides coated)
Slice the cookies (you should get about 15 cookies out of each log) and place on prepared baking sheet
Bake 12-15 minutes until the edges just turn light brown
Take out of oven and cool on cookie sheet 5-10 minutes and then cool on cooling rack the rest of the way.
Enjoy!
Notes
These freeze great at three different stages, as cookie dough logs, once sliced, and once they are baked. Just be sure to wrap them up well before freezing. Store these cookies in an airtight container and they will last a long time if they don't get gobbled up!The dough may be crumbly, that’s the sign of a good shortbread cookie...it’s appropriately “short”.