Sand Cookies (Icebox Cookies)

• 12 cup confectioners' sugar, sifted
• 12 cup butter, softened
• 12 teaspoon vanilla extract
• 2 tablespoons lemon zest, grated
• 2 cups cake flour
• 14 cup milk
• 12 cup coarse sugar

1. Using an electric mixer with the paddle attachment, cream together the sugar, butter, vanilla extract, and lemon zest on medium speed until smooth and light, about three to five minutes.
2. Add the flour all at once and mix on low speed until combined.
3. Divide the dough in half and roll into six-inch long cylinders, about one and one-quarter-inch in diameter.
4. At this point, the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use, or they may be prepared for baking.
5. To bake the cookies, preheat the oven to 350EsF.
6. Brush the cylinders of cookie dough with milk and roll them in coarse sugar.
7. Cut the logs into one-quarter-inch thick slices, sprinkle the tops with additional coarse sugar, and place them on parchment-lined baking sheets.
8. Bake for twelve minutes or until light golden brown.

sugar, butter, vanilla, lemon zest, cake flour, milk, coarse sugar

Taken from www.food.com/recipe/sand-cookies-icebox-cookies-454290 (may not work)