Lemon Cumin Cookies

• 1 ½ cups sugar
• 9 tablespoons butter
• 2 egg yolks
• Zest of 2 lemons
• 4 tablespoons lemon juice
• 2 teaspoons (or more) ground cumin
• 2 ¾ cups flour
•    (and a bit more to form logs)
• 1 teaspoon baking soda

Cream butter and sugar. Beat in egg yolks, lemon zest and juice, and cumin. Sift flour and baking soda and fold in.

Place dough on a sheet of wax paper or parchment. Roll into logs approximately 1½ inches thick. Use extra flour if needed. Freeze in rolled paper overnight.

Set oven at 325 degrees. Cut cookies ½ inches thick. Place on parchment and bake 10 minutes. Cookies spread while baking. Don’t over bake. Cool on rack.