Lemon Butter Cookies

Beat butter, sugar, lemon peel and salt in a large bowl with mixer on high speed until pale and fluffy. Beat in whole egg and yolks until well blended. Reduce speed to low, add flour and beat just to mix. Divide dough in quarters; shape each into a disk. Wrap each airtight; refrigerate at least 2 hours or until firm.

Heat oven to 350°F. Have ready baking sheet(s), a 4-1/2 x 2-in. dove cookie cutter and a 3/4-in. heart cookie cutter.

On lightly floured wax paper, with a lightly floured rolling pin, roll out 1 disk (keep rest refrigerated) to 1/4 in. thick (see Tip). Dipping cookie cutters in flour between cuts, cut out doves, then a heart in center of each. Slide a baking sheet under the wax paper; freeze 5 to 7 minutes until dough is firm. Peel off doves; push out hearts and place doves 2 in. apart on ungreased baking sheet(s). Reroll hearts and scraps. Brush doves with egg wash; sprinkle lightly with sugar. Repeat with remaining disks.

Bake 10 to 13 minutes or until cookies are lightly tinged golden around edges. Transfer with a broad spatula to a wire rack to cool.

Tip: If dough breaks when rolling it out, let it warm briefly at room temperature.

Storage tip: Store airtight at cool room temperature up to 1 week or freeze up to 1 month.