Ingredients

Instructions

  1. Mix Flower, sugar, vanilla, butter, lemon peels+ eggs all together to be mixed in food processor beat on high level, approx.
  2. 3 minutes.
  3. Knead dough w/yr hands until smooth+ gather dough into a ball.
  4. Place dough 2 hours in refrigerator for resting.
  5. Cover w/parchment paper.
  6. Knead dough thoroughly, form sticks finger sized, place in S-form on baking tray (parchment paper for non sticking), let them go numb in the refrigerator.
  7. Dip the upper side of formed and numbed Butter-S cookie dough into the egg white and than in coarse sugar.
  8. Return to the tray.
  9. Preheat+ cook at 350°F in oven, 8-10 minutes until light-yellow.
  10. Let stand on bars until cool.
  11. Store in a can (up to 3-4 weeks) on a cold place w/parchment paper between layers.