Combine the lemon zest and sugar in the bowl of a stand mixer. Use your hands to mix until fragrant. Add the butter and cream for 2 minutes.
Add the vanilla extract, almond extract, and salt. Mix to combine.
Add the flour and mix until moist crumb-like texture.
Press the cookie dough into a round disc-like shape about ½” thick. Wrap tightly in plastic wrap. Chill in the fridge for 20-30 minutes.
Preheat oven to 350F. Line a baking sheet pan with parchment paper.
Roll out the dough in between 2 sheets of parchment paper to ¼ – ½” thick.
Bake for 6-10 minutes, until lightly golden on the edges. Let cool for 5 minutes.
If Making Artwork with Food Coloring: Double the dough recipe. Split into two parts. Use one part to incorporate all your colors for the design and the other part will remain normal. Once you have added food coloring, let chill 30 minutes before slicing into your shapes. Roll out the normal dough to ½” thick, add the colored shapes and place parchment on top to lightly press in the shapes. Be sure to keep the dough ½” thick. Cut into your cookie shapes and bake as normal.
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