Recipe for Lemon and Cumin Cookies 
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Yield:
0.25 inch thick slices
Ingredients:
Amount Ingredient
1/4 cup superfine sugar (or use regular granulated sugar that has been
whirled in food processor until very fine in texture)
9 tbl butter
2 x egg yolks
Finely grated zest of 2 lemons
4 tbl freshly squeezed lemon juice
2 tsp ground cumin
1/2 cup flour
Instructions:
Instructions: Cream sugar and butter together until light and fluffy. Gradually beat in egg yolks, lemon zest, lemon juice and cumin.

Sift together flour and baking soda, then fold into butter mixture to form a soft dough. Place dough on a sheet of wax paper and roll into a cylinder about 2 inches in diameter, twisting ends of paper together and being careful not to wrap any of the wax paper into the dough. Place in freezer until dough is hard.

Preheat oven to 325 degrees and line a baking sheet with a piece of foil or parchment paper. Unwrap dough and cut into 1/4 inch thick slices. Place slices on baking sheet, leaving a generous space between them to allow for spreading.

Bake cookies for 10 minutes or until firm to touch. Cool on a wire rack before serving.

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