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1
Make the cookies: Combine the flour and salt in a bowl.
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2
Put the butter, granulated sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 4 minutes (or about 6 minutes if using a hand mixer).
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3
Add the egg yolks one at a time, beating on medium-high speed between each addition.
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4
Add the vanilla and lemon zest and beat until combined.
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5
Add the flour mixture in 2 batches and mix until just incorporated.
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6
Divide the dough in half, wrap in plastic wrap and chill at least 1 hour.
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7
Line 2 baking sheets with parchment and lightly oil.
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8
Roll out each piece of dough between 2 sheets of parchment until 1/8 inch thick (return the dough to the refrigerator if it softens too much).
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9
Cut into 2-to-4-inch shapes with cookie cutters; arrange 2 inches apart on the prepared baking sheets.
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10
Reroll the scraps and cut out more cookies.
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11
Sprinkle with sanding sugar.
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12
(To make a design like the one above, use a potato masher, slotted spoon or spatula as a stencil.)
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13
Chill the cutouts 1 hour.
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14
Preheat the oven to 350 degrees F. Bake the cookies until lightly golden around the edges, 12 to 15 minutes.
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15
Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
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16
Meanwhile, make the icing: Put the chocolate, shortening, corn syrup, milk, confectioners' sugar and vanilla in a microwave-safe bowl.
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17
Cover with plastic wrap and microwave on high in 30-second intervals, stirring, until smooth.
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18
Tint with food coloring.
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19
Ice the cookies as desired and decorate with toppings.
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20
Transfer to the rack and let set.
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21
Thumbprints are traditionally filled with jam, but these are much more fun: Try chocolate kisses, crushed candy canes or a dollop of frosting in the center.
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22
Photograph by Steve Giralt
