Lemon Butter Curls

Preparation

1. Step 1

   Heat oven to 350 degrees. Line 2 baking sheets with parchment, and set a wire rack inside a third.

2. Step 2

   In the bowl of a stand mixer fitted with the paddle, beat butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl and paddle. Add the egg yolks. Zest the lemon directly into the bowl. Combine on low speed until the yolks are incorporated and scrape down the bowl again.

3. Step 3

   Whisk flour, cornstarch and salt in a medium bowl. Add the flour mixture to the butter mixture all at once. Mix on low until just combined. Pour in the heavy cream and mix until it becomes a dough, about 30 seconds.

4. Step 4

   Fit a sturdy piping bag with a star tip (preferably with a ¼- to ½-inch opening) and fill with just enough dough to comfortably wrap your hand around the bag. (You can always refill it when you run out.) Pipe S-shaped hooks, about 2 inches long, onto the parchment-lined baking sheets, leaving at least 1 inch between them. If the dough feels soft, place the baking sheet of piped cookies in the refrigerator to chill for at least 15 minutes and up to 1 hour before baking.

5. Step 5

   Bake until cookies are a nice golden brown at the edges, turning halfway through, 14 to 16 minutes. Once out of the oven, allow cookies to set on the baking sheet, about 6 minutes. Transfer to a wire rack to cool completely.

6. Step 6

   As the cookies bake, make the glaze: In a small bowl, mix powdered sugar and lemon juice, 1 tablespoon at a time. Add enough lemon juice that the glaze runs steadily off the spoon when lifted.

7. Step 7

   Once the cookies are completely cooled, use a spoon to pour enough glaze to cover the surface of the cookies and drip down the sides. If using sanding sugar, allow the glaze to set slightly before sprinkling the sugar on. Let set completely (at least 30 minutes) before serving. Baked, glazed cookies can be stored in an airtight container at room temperature for up to 5 days.