DOLLY PARTON'S SUGAR COOKIES

Steps:

• Cream sugar and butter together in a large bowl, beating until well incorporated.
• Add the egg yolks and lemon zest. Beat until well mixed.
• Sift the flour over the wet ingredients, and mix just until combined.
• Knead together very gently until it forms enough of a ball to plop onto a piece of plastic wrap. Work the dough just enough to get it to stick together, but be careful not to overdo it. Honestly, I get so paranoid about overworking the dough that I pile the crumbs onto the plastic wrap, fold it up around the mound, and press it together that way.
• Completely wrap the dough with the plastic wrap.
• Chill dough for three hours.
• Preheat oven to 350 degrees Fahrenheit.
• Roll out dough - I go as thin as 1/8 inch, but I prefer about 1/4 inch thick. Cut into shapes, adding additional flour as necessary to avoid sticking.
• Place cookie shapes on a cookie sheet (no need to grease) and bake for about 8 minutes, just until the cookies start to turn pinky beige around the edges.
• Let cool for a couple of minutes on the baking sheet, then move to wire rack to cool completely.
• Eat plain or decorate with sugar cookie icing.