Mailänderli

125g butter
125g sugar
1 pinch of salt
3 egg yolks
1 t. lemon zest
250g flour

decoration:
2 egg yolks, beaten with a few drops of water

Beat butter and sugar until fluffy, add salt, yolks and zest, stir. Add flour and mix into a kneadable dough.
Wrap in cling foil, put in fridge for about 1 hour. The dough should be not too soft or too hard to be rolled out. In case you store the dough longer (like over night) in the fridge, take it out 30min before working with it.
Work in batches. Roll out to 5-7mm. Cut out with as many cookie cutters you have. The more, the merrier. :-)
Brush the top of the cookies with the beaten egg yolks. Bake at 200°C for about 15min until edges start getting lightly brown. Or longer, if you prefer dark, hard baked cookies (my Dad loved the ones the rest of the family considered being burned).