The Firefly Tea: Moon and Stars Cookies

2 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
1 stick butter, at room temperature
2 eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla

Sift together the flour, baking powder and salt and set aside. Put the sugar into a food processor, add pieces of the butter, one at a time, and process until mixture is creamy. Add the eggs, lemon zest and vanilla and process until blended. Add the flour mixture and pulse until just incorporated.

Gather the dough into a ball, wrap in plastic and keep in the fridge for at least 3 hours.

Preheat oven to 350ยบ. Lightly grease the cookie sheets or line them with parchment paper.

Unwrap the dough and cut into quarters. Keep out one quarter and stick the others back in the fridge until you’re ready for them. Roll the dough on a lightly floured surface to a thickness of 1/8 inch. Cut out the cookies and transfer them to the prepared sheets, leaving 2 inches space between cookies. Take care not to distort the cookie shape when transferring. Repeat with the remaining dough.

Bake 8 to 10 minutes, until the cookies are pale gold. Remove to a wire rack to cool completely.