The paradox of these cookies is that the longer they stand, the better they taste. It sort of stabilizes. They will taste the best, if they stay, of course, by the next evening. It’s a shame that for all its lightness and not many ingredients, it’s quite calorie-dense. There are 243 calories in one piece, a lot of course for a cookie, but trust me, it’s worth it!
Ingredients
For the pastry
- Butter – 200 gr.
- Sugar (preferably fine) – 150 gr.
- Eggs – 2 pcs.
- Salt – 1/4 tsp.
- Lemon zest – 1 tbsp.
- Baking powder – 2 tsp.
- Corn starch – 110 gr.
- Wheat flour – 230 gr.
For layer
- Sugar powder – 150 gr.
- Butter – 40 gr.
- Lemon juice – 2,5 tbsp.
Cooking
- Sift flour together with baking powder.
- In another bowl beat the soft butter with sugar and salt.
- When sugar is almost dissolved add eggs and lemon zest to butter. Whisk.
- Next, add flour with baking powder and starch to the egg and butter mixture.
- Knead into a soft, sticky dough.
- We powder our hands with flour and make balls of dough the size of walnuts, put them on a baking tray lined with parchment paper.
- The distance between the balls should be 3 to 4 centimeters. Otherwise, they may stick together when baked.
- Before placing the baking tray in the oven, lightly press each ball with a finger, making it slightly flat.
- Place our cookies in the oven for 8-10 minutes at 180 degrees Celsius.
- Do not be afraid that the cookies will be soft, they should be, after they cool down they will stabilize and become dense. It is important not to overdo it in the oven!
We leave the cookies to cool and make the filling. - Sift the powdered sugar through a sieve.
- Melt the butter and leave it to cool slightly. Add lemon juice.
- Stir in powdered sugar, butter and lemon juice until smooth.
- Spread on one half of the cookie sheet and cover with the other half of the cookie sheet.
- Leave the cookies under a napkin for several hours. They need to infuse.
Before serving, dust it with powdered sugar.
Enjoy!
