Yes! I also tested the recipe using a stand mixer. My biggest tip is to mix minimally to avoid activating the gluten. Less gluten = a more tender cookie. You can also make this recipe by hand. When adding the butter, use a pastry blender or two knives to cut in the butter until it is extremely fine, like sand. After adding the egg yolk, use your hands to knead the dough until it gathers together and has a smooth consistency. For both of the above methods, mince (very finely chop) the grated lemon zest with a chef's knife in order to have much smaller pieces. (With the food processor method, the blade chops the zest finely.)