Recipe: 1 kg sand dough. supplies; 250 gr. unsalted butter, lemon zest of 1 Lemon, 500 gr. (spelled) flour, 100 gr. powdered sugar, 4 egg yolks. A food processor with dough hook.

Sift the flour, cut the cold butter into large blocks and put it in the bowl of the food processor. Mix the flour until it gets ‘sandy’ and you will not see any of the butter. Add the powdered sugar and pinch of salt, along with the lemon zest.
Turn on the machine and throw one by one the eggs in it.
If the dough sticks together in 1 lump and get stuck to the hook, the dough is ready!
Get it out of the machine, mixing too long is not good for the final result.
Make the dough to 1 flat ball and wrap it in foil. Allow it to rest at least 1 hour in the fridge before you can use it (it should be cold). You can keep the dough about 3 days in the refrigerator, 4-6 weeks in the freezer, if you don’t use it all at ones!