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1
In a food processor, pulse together the flour sugar and salt to blend.
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2
Add in the butter slices and process into a coarse meal, as you would for a pie crust or shortbread.
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3
If you do not have a food processor you can do this by hand using a pastry blender.
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4
In a separate bowl, whisk the egg, vanilla, lemon peel, and lemon juice to blend.
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5
Add mixture to food processor or bowl with flour-butter mixture; whirl or stir until the dough forms a ball.
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6
Divide dough in half.
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7
Stir fruit and nuts into one half of the dough.
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8
Roll each half between sheets of cooking parchment into an even 8 by 16 inch rectangle, then stack the rectangles and chill until firm, about 2 hours.
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9
If this is too large to place in the fridge, roll out two 8 inch squares of each dough for a total of 4 sheets.
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10
Peel off the top sheet of parchment from each dough rectangle.
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11
Brush the plain dough very lightly with water.
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12
Place the sheet of fruit dough over the plain dough.
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13
Lightly press together to seal.
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14
Remove the top sheet of parchment.
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15
Trim the edges even.
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16
If necessary, let the dough warm just until pliable.
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17
Beginning with a long side, roll into a cylinder, pulling paper from dough as you roll.
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18
Discard parchment.
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19
If you rolled a full sized sheet, cut cylinder in half crosswise.
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20
Wrap each half in plastic wrap and freeze until firm, about 30 minutes, or up to 2 weeks.
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21
Pre-heat oven to 350 degrees.
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22
Unwrap half the dough at a time.
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23
Using a thin, sharp knife, cut into 1/8-inch-thick rounds.
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24
Place 1/2 inch apart on cooking parchment baking sheets.
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25
Bake cookies until pale golden, 12 to 14 minutes.
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26
Transfer cookies to racks to cool completely.
