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1
Line two flat or inverted baking sheets with parchment paper.
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2
Set aside.
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3
Place egg yolks in a small pan, and cover with water.
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4
Bring to a simmer, and let cook for 2 minutes; then, remove from heat and let stand for a minute.
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5
Remove yolks with a slotted spoon, and let cool.
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6
In a food processor, combine yolks and butter.
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7
Process for 10 seconds, scraping sides if necessary, until smooth.
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8
Add lemon rind, sugar, flour and salt, and process for 15 to 20 seconds, until ingredients hold together.
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9
Turn dough out onto a floured pastry cloth or lightly floured counter, and with floured hands, form into a firm square shape.
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10
Use a floured rolling pin to roll out to a 10-inch square (about 1/8 inch thick).
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11
To straighten sides, press a ruler or a long metal spatula against them.
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12
Using a long knife, cut square into four strips, then in the opposite direction into fourths, making 16 squares.
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13
Cut each square on an angle, making 32 triangles.
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14
Using a thin metal spatula, transfer triangles to baking sheets, spacing them apart.
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15
Dip a fork in flour, and with the underside of prongs, mark a ridged design on top of each cookie.
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16
Let stand for one hour.
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17
Adjust oven racks in upper-third and lower-third positions.
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18
Preheat oven to 350 degrees.
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19
Bake cookies, one sheet on each rack, for about 15 minutes, until only sandy colored.
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20
Change racks, and reverse sheets front to back once during baking to ensure even browning.
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21
Remove sheets from oven.
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22
Slide parchment off sheets, and let cookies stand until almost cool.
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23
With a spatula, turn them over, and let stand until completely cool.
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24
Store in an airtight container.
