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1
Combine the flour, cheese, lemon zest, pepper and salt in a food processor.
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2
Process until combined.
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3
Add the butter and pulse until the dough resembles coarse crumbs.
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4
Add the sour cream and egg yolk and pulse again until just incorporated.
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5
Test the dough by squeezing a bit between your fingertips, if it's too dry to hold together, sprinkle on a bit of lemon juice and pulse again.
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6
When the dough holds together, dump it onto a lightly floured surface and press into either a 12 inch long or a flat disk.
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7
Wrap in plastic and chill for 2 hours, or up to 2 days.
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8
(I froze mine, it should keep a long time in that state.
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9
).
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10
Heat the oven to 375.
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11
For a log, slice it into coins just under 1/4 inch thick.
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12
For a disk, roll it out to just under 1/8 inch thick and stamp out 1 1/2 or 2 inch rounds or other shapes with a cookie cutter.
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13
Arrange them on a ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 -18 minute for thinner coins, 20 -22 minute for thicker ones.
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14
Use a spatula to careful transfer the coins to a cooling rack.
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15
(You can use parchment and just slide the whole thing off the cookie sheet to cool.
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16
).
