These wonderfully thin, tender butter cookies, have a delightful raspberry-lemon glaze
2 cups powered sugar
4 sticks unsalted butter
4 1/2 cups unbleached flour
2 egg yolks
4 teaspoons lemon zest
1/2 teaspoon salt
4 cups powered sugar
4 tablespoon lemon juice
2 tablespoons Framboise
Whisk together the salt and flour
In a stand mixer cream together the balance of the ingredients until light, then add the flour.
Remove from mixing bowl, form into a ball, divided into four, shape into balls, cover in plastic wrap and chili for about 2 hours
Preheat oven to 375 degrees
Line cookie sheets with parchment
On a prepared surface roll out balls, one at a time into sheets about 1/8 inch thick, using cookie cut of choice, cut out cookies and place on cookie sheet.
Bake for about 8 to 10 minutes, or until edges are golden.
While cookies are cooling mixed together glaze.
Spread onto cookies and let set.
Makes about 10 dozen or so cookies, depending on size.