(adapted from Martha Stewart’s Icebox Shortbread & adjusted for altitude)
1 c. powdered sugar
1 t. vanilla extract
1/2 t. salt
2 c. + 1 T. unbleached white flour
grated zest from 2 lemons (more if you like it lemony)
1/4 c. toasted sesame seeds
Divide dough in half. Rip off a 14″ piece of waxed paper and lightly flour. Plop one half dough in center and roll out with floured hands into a thick rope, about 1″ in diameter. Roll up in the paper and roll between palms to make the rope even.
Open out the paper and pinch up a teeny ear along one side of the top, then repeat on the other side. Loosely fold the paper over the log. Repeat with the other half. Refrigerate at least an hour.
Preheat oven to 350 degrees. Take out logs and slice dough about 3/8″ thick. Place on cookie sheet, leaving a little room to expand. Bake until golden, around 13-15 minutes.
You can add other add-ins like nuts or fruit or chocolate chips, but make sure they’re fine enough to slice through easily. Next time, we’re going to make tuxedos with half chocolate and half vanilla!