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It doesn't get more classic and understated than shortbread, and here they have a hint of lemon to brighten up the classic melt-in-your-mouth buttery cookie. These start with a standard shortbread dough but have a little extra richness thanks to an egg yolk. Sanding sugar or sprinkles (or both!) add a satisfying, sweet crunch. Though it might not seem like much, just a tablespoon of lemon zest infuses these cookies with lemon punch since all the fragrant oils of a lemon live in the peel. You'll need a microplane or another fine grater to remove the delicate zest. And don’t worry too much if a little more than a tablespoon finds its way into your dough—it’s hard to overdo it when it comes to lemon zest.

What is the difference between a butter cookie and a shortbread cookie?

Though they include similar ingredients, the ratio differs between butter cookies and shortbread. Contrary to what you might suspect, butter cookies have a lower amount of butter than shortbread. Butter cookies typically have eggs in the dough, while shortbread can be made with or without them.

What makes a shortbread short?

The word "short" in shortbread refers to the high proportion of butter in the dough. This high fat content results in a melt-in-your-mouth cookie that's rich and crumbly. 

P.S. You'll separate the egg yolk and white but won't use the egg white for a few hours while the dough chills. Refrigerate it in an airtight container until you're ready to use it.

(2 sticks) unsalted butter, room temperature

lemon zest (from about 1 lemon)

sanding sugar and/or nonpareils