Butter cookies

Ingredients :
Salted butter - 1 cup - 226 gms ( if using unsalted butter add 1/4 tsp salt to the flour ),
Granulated sugar - 2/3 cup or 135 gms ( powdered ),
Egg -1,
Lemon zest - 1 tsp,
Vanilla essence - 1 tsp,
All purpose flour - 2 and 1/2 cup or 290 gms.
Egg white  + 1 tsp of water -   for egg wash,

Almonds - a handful ( slivered or chopped ).

Method :
In  a separate bowl whisk together flour and salt ( use salt if using unsalted butter ).
In a mixing bowl beat butter till light and then add the sugar .

Run the beater  till  light and fluffy.

Beat in the egg, lemon zest and vanilla essence.

Gradually add the flour and beat until just incorporated.

Scrape down the sides as needed.
Gather the dough and transfer on to a board.
Divide the dough in half.

Place the dough on a plastic or cling wrap.

Shape the dough into a log ( round or rectangle ) that is 1 and 1/2 inch in diameter.

Since the dough is very buttery and soft ,you will have to quickly wrap each dough into a plastic or cling film.With the sides of  a cutter or  knife pat and shape the dough.
Place the dough in the fridge until firm ( at least 3 hours or overnight ).
Pre heat oven to 350 F or 177 C.
Place butter paper on your baking tray.
Once the dough is firm ,with a sharp knife slice the cookies about 1/8 - 1/4 inch thick.

Place it on the baking sheet spacing 2 inches apart.
Brush cookies with egg wash.

Sprinkle with chopped nuts.

Bake the cookies for 15 minutes or till the edges are slightly brown.

Remove from oven and place the cookies with the butter paper on a wire rack to cool.

After 5 minutes remove the butter paper and let the cookies cool to room temperature.

Store in a container.
Makes - 36 cookies

Can be stored several weeks at room temperature.
These cookies are very soft from inside and at the same time crisp from outside and the nuts add to the crunchiness!