Tinfoil Chef

Whisk 2 1/2 cups of all purpose flour, 2 teaspoons of ground cardamom, and 1/4 teaspoon of fine salt in a bowl.

Put 1 cup of room temperature unsalted butter and 1 cup of confectioners’ sugar in a food processor and process until it’s smooth. Pulse in a large egg, a tablespoon of vanilla and a teaspoon of finely grated lemon zest until it’s thoroughly combined.

Add the flour mixture and process it to make a soft buttery dough. Divide the dough in half onto a couple of 12 inch long sheets of plastic wrap. Using the plastic, shape the dough into rough logs. Refrigerate the dough logs for 30 minutes until they are just firm enough to shape into uniform logs 8 inches long by 2 inches in diameter. Refrigerate the logs until they are firm (at least 2 hours).

Preheat oven to 325 degrees. Scatter some sanding sugars or toasted nuts on a work surface and roll the logs until they are completely coated. Cut them into 1/4-inch-thick cookies and space them 1 inch apart on baking sheets lined with parchment paper. Bake until they’re golden around the edges (about 20 to 25 minutes). Cool the cookies on the pan on wire racks. Store in an airtight container at room temperature for up to two weeks.

2 1/2 cups of all purpose flour
2 teaspoons of ground cardamom
1/4 teaspoon of fine salt
1 cup (2 sticks) of room temperature unsalted butter
1 cup of confectioners’ sugar
1 large egg at room temperature
1 tablespoon pure vanilla extract
1 teaspoon of finely grated lemon zest
Colored sanding sugars or chopped toasted pecans

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