👨‍🍳 Instructions

1. 1

   In a large bowl, combine the flour, granulated sugar, lemon zest, vanilla extract, and salt. Whisk to combine.

   💡 Tip: Ensures even distribution of flavors.
2. 2

   Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs.

   💡 Tip: Work quickly to keep the butter cold.
3. 3

   Add the egg yolks to the mixture. Gently mix until the dough just starts to come together. Do not overmix.

   💡 Tip: Overmixing will develop gluten and make the cookies tough.
4. 4

   Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

   💡 Tip: Chilling the dough makes it easier to handle and prevents spreading during baking.
5. 5

   Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.

   💡 Tip: Parchment paper prevents sticking and ensures even baking.
6. 6

   On a lightly floured surface, roll out the chilled dough to about 3-4 mm thickness.

   💡 Tip: Aim for an even thickness for consistent baking.
7. 7

   Cut the dough into long, thin strips, about 1 cm wide.

8. 8

   Carefully roll each strip into a spiral shape, resembling a snail shell. Place the cookies on the prepared baking sheets, leaving some space between them.

   💡 Tip: Gently press the end of the strip to secure it.
9. 9

   Bake for 10-12 minutes, or until the edges are lightly golden brown. Watch carefully as they can brown quickly.

   💡 Tip: Baking time may vary depending on your oven and cookie size.
10. 10

    Remove the cookies from the baking sheets and let them cool completely on a wire rack.

    💡 Tip: Cooling on a rack prevents the bottoms from becoming soggy.
11. 11

    Once cooled, dust generously with powdered sugar before serving.

    💡 Tip: A fine-mesh sieve is ideal for an even dusting.