Lemon Cookies

Directions

We beat the butter and sugar in our mixer until they become fluffy (they will turn white). Then we add the egg whites, beat them well, and add the egg yolks, lemon juice, and lemon zest.

We sift the flour, mix it with the baking powder, and gradually add it to the mixture.

We knead until the dough is no longer sticky. We wrap it with plastic wrap and refrigerate it for about half an hour. (At this point, I should mention that if you want to have freshly baked cookies at some point, you can prepare the dough in advance, up until this point, from the previous day).

Next, we take out the dough from the refrigerator, preheat the oven to 180°C, and roll out the dough to about 0.5 cm thickness. We cut our cookies with cookie cutters (If we don't have cookie cutters, we can draw the desired shape on parchment paper and cut it out using a knife). We place the cookies on a baking sheet lined with parchment paper. Optionally, we can sprinkle them with crystallized brown sugar.

We bake our cookies until they turn golden brown. (I can't give an exact time since it depends on the size of the cookies you have made).

• Since our cookies are thin, we don't leave them in the oven for too long. We keep an eye on them.

• If we don't have cookie cutters, we can draw the desired shape on parchment paper and cut it out. We place it on top of our dough and cut around the edges of our shape.

• We can decorate them with icing if desired.