Categories: Cookies

Ingredients

• 3/4 cup granulated sugar
• 2 tablespoons finely grated lemon zest(about 2 lemons)
• 2 (9 1/4 and 10-inch) sheets puff pastry, thawed (about 9oz. package)
• 1 tablespoon butter, melted
• 1/2 cup yellow sanding sugar or white granulated sugar or a combination of both.

Directions

1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.

2. Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.

3. Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin.

4. Place the other pastry sheet on top, brush with the reamining butter and sprinkle with the remaining sugar.

5. Carefully roll the pastry out into a 12 inch square, about 1 1/8 inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.

6. Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scoll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, about 20 minutes.

7. Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven – if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven.

8. Continue to bake until golden brown, about 15 minutes more. Transfer cookies to a rack, sugary sides up to cool.

9. Store cookies in a tighly sealed container for up to 3 days.

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