1 cup (140 g) unbleached all-purpose flour

½ tsp baking powder

½ cup (115 g) unsalted butter, softened

½ cup (105 g) sugar

1 egg yolk

1 lemon, the finely grated zest

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolk and lemon zest, beating until smooth. At low speed, or with a wooden spoon, stir in the dry ingredients until smooth. Shape the dough into a disc and cover with plastic wrap. Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.

On a lightly floured surface, roll out the dough into a 1/8-inch (3 mm) thick sheet. With a 2 ½-inch (6 cm) round cookie cutter, cut out 24 cookies. Reuse the scraps. Place on the prepared baking sheets and refrigerate for 15 minutes.

Bake, one sheet at a time, for 10 to 12 minutes or until the cookies are lightly golden brown. Let cool completely.

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