Mailanderli (Swiss Biscuit)

Ingredients

5 cups (1.25 L)  all purpose flour
2 cups (500 mL) unsalted butter 
1 cup (250 mL) granulated sugar
6 large egg yolks
1 tbsp (15 mL) vanilla extract
2 lemons

Glaze:

1 large egg

Directions

In a medium metal bowl, beat butter and sugar together. Beat in egg yolks, one at a time, vanilla, and grated lemon rind. Using a wooden spoon, gradually stir in flour until well combined. Cover and refrigerate for 1 to 2 hours. Preheat oven to 170° C (325° F). On a lightly floured surface, roll out dough to 1/4 inch (1/2 cm) thick. Using cookie cutters cut out desired shapes and place on an lightly greased cookie sheet 1 inch (2.5 cm) apart. Whisk 1 large egg in a bowl. Paint the top of each cookie with the whisked egg. Bake for 18 to 20 minutes or until golden. Let cool on a wire rack.