Lemon and Cumin Cookies

Adapted from The African Kitchen. Prep time includes freezing time.

• Ready In: 40 mins
• Serves: 15
• Yields: 30 cookies

Ingredients

• 2 1⁄2 cups flour
• 1  teaspoon baking soda
• 1 1⁄4 cups  superfine sugar
• 9  tablespoons butter
• 2  egg yolks
• 2  freshly grated lemons, zest of
• 4  tablespoons lemon juice
• 2  teaspoons ground cumin

Directions

1. Sift flour and baking soda together and set aside.
2. Beat sugar and butter together until light and fluffy.
3. Gradually beat in egg yolks, lemon zest and cumin.
4. Fold in flour mixture to form a soft dough.
5. Shape into a 2" cylinder, wrap, and freeze until hard.
6. Preheat oven to 325°F
7. Line a baking sheet with parchment paper.
8. Unwrap dough and cut into 1/4" slices.
9. Place on baking sheet, leaving room to spread.
10. Bake until firm to the touch, about 10 minutes.
11. Cool on wire rack.