2 cups unbleached all-purpose flour 2 tsp baking powder 2 sticks (1 cup) unsalted butter, at room temperature cup confectioners

s sugar cup granulated sugar 2 Tbs finely grated Meyer lemon zest (from about 2 good-size fruits) tsp coarse sea salt or Kosher salt 4 large egg yolks cup coarse Turbinado sugar, for rolling logs of dough In a small bowl, combine the flour and baking powder, and whisk to mix thoroughly. Set aside. Put the butter into the bowl of a stand mixer (or a large mixing bowl). Beat (with the paddle attachment, if youre using a stand mixer) on medium-low speed until the butter is creamy; then add the confectioners sugar and beat for a minute. Add the granulated sugar, and beat for a minute more. Sprinkle the lemon zest and salt into the bowl, and mix briefly to just combine. Add the egg yolks one at a time, mixing briefly to incorporate after each addition. With the mixer on low, add the flour in three doses, mixing just until the flour is absorbed. Use a rubber spatula to do any last scraping and stirring; do not overmix. The dough will be quite thick and dense and sticky. Divide the dough between two large sheets of wax paper. Using the paper as an aid, smoosh and roll and shape one blob of dough into a rough log about 1 inches in diameter. Roll up the log in the paper, and twist the ends to seal it closed. Repeat with the remaining blob of dough. Chill the two logs until the dough is cold and firm, at least two hours and up to a couple of days. When youre ready to bake, preheat the oven to 350 degrees Fahrenheit, and set a rack in the middle of the oven. Line a baking sheet with a silicone mat or parchment paper. Put a large sheet of parchment paper on the counter, and pour the Turbinado sugar onto it, making a ridge of sugar approximately the length of the dough logs. Remove a log from the fridge, unwrap it, and roll it lightly in the sugar to press the crystals into its sides. Coat the log as thoroughly as you can; then slice it into -inch-thick slices. [I found that a thin paring knife works well.] Lay the slices on the baking sheet, leaving about 2 inches between each cookie. Refrigerate the remaining dough. Bake the cookies for about 10-12 minutes or until just golden around the edges, rotating the sheet 180 degrees halfway through the baking time. [Keep in mind that the cookies will continue to brown a bit after you have removed them from the oven, so its best to err on the pale side.] Cool them on the silicone mat or parchment paper on a wire rack. Repeat with remaining dough. Store the cookies in an airtight tin at room temperature for up to three days, or freeze them in a Tupperware, with a sheet of wax paper between each layer.