9 ounce (2 sticks plus 1 Tablespoon) Unsalted butter, softened
4 1/2 ounce (about 1 cup) Sugar
1/2 teaspoon Lemon, fine zested
1 teaspoon Vanilla extract
1 each Egg White
10 1.2 ounce (about 2 1/4 cups) Cake flour, sifted
1. In mixer with paddle, cream the softened butter, sugar, lemon zest, vanilla and salt until smooth, then turn speed to high and continue to beat until very light and fluffy. Will take at least 5-10 mins
2. Reduce speed to medium and add egg white, whip until incorporated.
3. Add all flour and mix on low speed until smooth. Be careful not to over mix!
4. Pipe onto parchment using piping tip of choice. Put a bit of jam or preserves onto cookie before baking. Bake at 325 until light golden on edges.