Lemon Icebox Cookies

2 c all purpose flour
1 c confectioners sugar
1 tsp salt
1 Tbs + 1 tsp lemon zest
1 tsp fresh lemon juice
1 c unsalted butter cut in to pieces
2 large egg yokes
1/4 cup granulated sugar, for rolling

1. In a food processor, pulse flour, confectioners sugar, salt and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice and pulse until dough comes together. Divide dough in half and form into a 1 1/2 inch-wide log. Wrap in plastic and freeze until firm. About 2 hours.
2. Preheat oven to 350 with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment, roll logs over sugar to coat. Slice logs in to 1/4 inch thick slices and arrange, 1 inch apart on  parchment lined baking sheet. Bake until cookies are golden brown around edges, about 15 minutes. Cool on wire rack.