1. Add the butter and sugar to the bowl of an electric mixer. Mix until they are well combined.
2. Add the lemon paste and mix well.
3. Sift the flour and salt together and add to the butter and sugar mixture. Mix on low until everything is combined and the dough starts coming together in a ball.
4. Pat the dough into a flat disk and sprinkle just a little flour on the top and bottom.
5. Place the dough disk in a gallon-sized plastic storage bag and leave the top open.
6. Use a rolling pin and gently roll out the dough until it completely fills the bag and is an even thickness.
7. Place the bag of dough on a cookie sheet and place in the fridge to chill for at least two hours or up to 36 hours.
8. When you're ready to bake the cookies, preheat the oven to 350F and remove dough from fridge.
9. Use scissors and carefully cut the bag down the middle and up the sides.
Turn the dough out on a Silpat mat or sprinkle a small amount of flour on your countertop to keep it from sticking and put it on the counter.
10. I used a ruler as a guide and cut my dough lengthwise into one inch long strips using a fluted pastry cutter. Then cut horizontally into 2-1/2 inch bars.
Use a fork and pierce each cookie a few times.
11. Place the cookies on a Silpat or ungreased baking sheet about half an inch apart; bake for fifteen to twenty minutes. Watch the cookies carefully and do not let them brown. They should just be starting to turn a light golden brown on the edges but still be pale in the center.
1. Optional Lemon Glaze: Add confectioner's sugar, lemon juice and optional lemon zest to a small bowl and mix with a spoon until smooth.
2. Use a small spoon and drizzle the glaze over the cookies.
Tips: You can substitute lemon extract for the lemon paste.And for even more lemony flavor add one tablespoon of lemon zest to the dough!
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