• prep: 0 hr
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servings:

These trompe l'oeil lemon-slice cookies must be made using a Silpat -- they will stick if made on parchment. For a simple variation, make the dough into two logs, and roll them in Lemon Sugar. Chill the logs, cut each into eighteen 1/3-inch-thick slices, and bake on parchment-lined baking sheets.

• 3 cups all-purpose flour, plus more for rolling out dough
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tablespoons grated lemon zest
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 teaspoon lemon oil
• 4 large egg yolks
• 3 dozen Candied Lemon Slices, patted dry on paper towels

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