French Sablé Cookies

Instructions

1. Prepare the butter
   In a large mixing bowl, beat the softened butter until creamy and smooth. Add the granulated sugar and continue to beat until the mixture becomes pale and fluffy, about 3 minutes.
2. Add the wet ingredients
   Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and lemon zest (if using) and mix well until combined.
3. Incorporate the dry ingredients
   Sift the flour and salt together, then gradually add to the butter mixture, folding gently with a spatula until just combined. Be careful not to overmix. If the dough seems too dry, add a tablespoon of cold water.
4. Shape and chill the dough
   Turn the dough onto a lightly floured surface and gently form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm enough to roll.
5. Roll and cut the cookies
   Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough to about 1/4 inch thickness on a lightly floured surface. Cut into rounds using a 2-inch cookie cutter and transfer to the prepared baking sheets, spacing them about 1 inch apart.
6. Finish and bake
   If desired, brush the tops with beaten egg and sprinkle with coarse sugar for a decorative finish. Bake for 10-12 minutes or until the edges are just beginning to turn golden. The centers should remain pale.
7. Cool and store
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.