Rolled buttery lemon cookies (mailanderli)

1/2 c  butter, slightly softened (1
           -stick)
    2/3 c  Granulated sugar, plus more
           -for garnishing
      1 lg Egg
           Finely grated peel (yellow
           -part only) of 1 large
           Lemon
  1 3/4 c  All-purpose or unbleached
           -white flour
      1 lg Egg yolk beaten with 1
           -tablespoon water
           For glazing cookies.
 
  Grease several baking sheets and set aside.  With a mixer at medium speed,
  beat the butter in a large mixer bowl until light and fluffy.  Beat in the
  sugar until well blended and smooth.  Beat in the egg and lemon peel.  With
  the mixer at low speed, beat in the flour just until evenly incorporated.
  
  Divide the dough in half.  Place each portion between large sheets of waxed
  paper.  Use a rolling pin to roll out the dough to a scant 1/4 inch thick.
  Check the undersides and smooth out any wrinkles in the waxed paper.  Stack
  the rolled portions on a tray or baking sheet. Refrigerate for about 20
  minutes or until cold and firm, but not hard.
  
  Heat the oven to 375F.  Working with one chilled portion of dough at a time
  (keep the other one chilled), peel away a layer of waxed paper. (This makes
  it easier to lift the cookies from the paper later.) Replace the paper and
  turn the dough over.  Peel of the second layer of paper. Using a 2-inch
  round or scalloped cutter (or a small juice of sherry glass) cut out the
  cookies.  Use a spatula to carefully lift the cookies from the paper and
  place them about 1 inch apart on the baking sheets. Reroll the dough scraps
  between waxed paper; rechill in the refrigerator. Repeat the process with
  the second portion of dough.
  
  Working with a few cookies at a time, brush the tops with the egg
  yolk-water mixture using a pastry brush or paper towel.  Sprinkle the tops
  lightly with granulated sugar.  Repeat until all of the cookies are
  garnished.
  
  Bake the cookies for 6 to 9 minutes or until the top is just tinged with
  brown and slightly darker at the edges.  Let cool on the baking sheets for
  about 2 minutes.  Transfer to wire racks and let stand until thoroughly
  cool.  Store airtight for up to a week.  Freeze for longer storage.
  
  Makes 50 to 60 cookies.
  
  [THE BALTIMORE SUN; November 25, 1990]
  
  Posted by Fred Peters.