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1. In a large bowl, cream the ½ pound of butter and the cup of sugar together by mashing and beating them against the sides of the bowl with a large spoon until light and fluffy. Then beat in the egg yolks one at a time, add the lemon peel and continue beating until smooth. Sift the flour into the mixture, ½ cup at a time, beating well after each addition.
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2. Pat and shape the dough into a long roll about 2 inches in diameter, wrap it in wax paper, and refrigerate it for at least 30 minutes, or until firm.
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3. Preheat the oven to 400°. With a pastry brush and the remaining 2 teaspoons of soft butter, lightly coat two large baking sheets. Set aside.
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4. Slice the dough into rounds about 1/3 inch thick. To shape each cookie, roll a slice of dough between your hands to form a rope about ½inch thick and 4 to 5 inches long. Gently press the rope flat on a pastry board to make a strip about ¾inch wide and ¼inch thick. Then with your fingers, form the strip into an S shape.
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5. Arrange the cookies an inch apart on the baking sheets and refrigerate for 10 minutes. In a large bowl, beat the egg white with a whisk or a rotary or electric beater until it is frothy and lightly thickened. Brush the top of each cookie lightly with the white and sprinkle it with a little of the decorating sugar.
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6. Bake in the middle of the oven for about 10 minutes, or until the cookie is firm but only faintly colored. With a spatula, transfer the cookies to cake racks to cool.
S-Geback can be stored for several weeks in tightly sealed jars or tins.
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