Lemon-Glazed Butter Cookies

Instructions

• WHIRL flour, sugar and salt in a food processor. Add butter and pulse until mixture is coarse.

• DRIZZLE in milk through feed tube with motor running until dough comes together.

• KNEAD dough on work surface (without added flour) until a smooth ball forms. Flatten into a square and wrap in plastic wrap. Refrigerate for at least 1 hour.

• PREHEAT oven to 350F. Line 2 baking sheets with parchment.

• ROLL dough on lightly floured surface to a scant ¼-in.-thick square. Cut out using crinkled square 2-in. cookie cutter, rerolling scraps. Arrange on prepared baking sheets.

• BEAT egg yolk with a few drops of water and brush each cookie. Drag tines of fork across cookie in a cross-hatch pattern. Chill for 10 min.

• BAKE until dark golden and crisp, 15 to 18 min. Transfer to a rack to cool completely. Stir lemon zest, lemon juice and icing sugar until smooth. Brush over cookies. Cookies will keep well in a covered container at room temperature for up to 1 week.