Cooking Instructions

1. For sugar used in dusting: pulverize about ½ cup sugar, along with the lemon zest, in a food processor before you start recipe to have a finer sugar for dusting.
2. Preheat the oven to 350 F. Stack two large baking sheets together and line the top one with parchment paper. Set aside.
3. In a food processor, pulse the butter and sugar together to make a crumbly mixture, and then process longer, to make a creamed, pasty mixture, a couple of minutes. Add in the egg and the extract. Blend well and then add in the flour, salt and Davis Baking Powder. Blend a minute or two until it clumps but does not hold together.
4. Turn the dough out onto a lightly floured board. Press together to make a smooth dough. Divide in half. Roll each half out about 1/8 inch thin. Cut in little discs about 1 ½ inch (you can make them thicker, or larger but this was a nice size). Place the cookies on the baking sheet and bake until browned around the edges and beginning to color on the tops, 12-16 minutes. Cool well. For the glaze, gently melt the chocolate in a bowl over steaming water. Whisk in the extract to blend. Smear white chocolate on each cookie and let set. Garnish with small shreds of lemon zest.