|Softened butter||250 Gram (1 Cup)|
|Powdered sugar||250 Gram (2.5 Cup)|
|Pinch salt||1 Large|
|Grated lemon rind||1|
|Flour||500 Gram (3.75 Cup)|
|Egg yolks||2 (For Glaze)|
|Almond halves||150 (For Topping)|
On work counter, cream together the butter, powdered sugar, salt, and lemon rind to form a creamy mixture.
Gradually blend in the eggs.
When they are thoroughly incorporated into the butter mixture, knead in the flour.
Let the dough firm up 2-3 hours in the refrigerator.
Preheat the oven to 375°F (190°C).
Roll out the dough about a scant 1/8 inch (3 mm) thick and cut out cookies with a crescent-shaped cutter (2-2 1/2 inches / 5-6 cm long).
Place on an unbuttered baking sheet, brush with the beaten egg yolk, and top each with an almond half.
Bake on the center shelf of the oven until golden, about 10 minutes.