Lemon shortbread cookies

Refreshing lemon cookies that melt in your mouth – truly some of the best cookies ever! Light, buttery and delicately flavoured with lemon.

Makes 35 cookies.

Ingredients for the lemon shortbread cookies:

• 130 g butter
• 100 g icing sugar
• 1 lemon
• 2 egg yolks
• 200 g plain flour
• 50 g potato starch
• 1.5 tsp baking powder

Additionally:

• 1 egg yolk, lightly beaten
• granulated sugar, for sprinkling

All ingredients should be at room temperature. In a bowl, whisk together the flour, potato starch and baking powder.

Cream the butter and sugar together in a bowl until pale and fluffy. Add the finely grated lemon zest and the juice of 1 lemon, and beat until combined. Add the egg yolks, then the dry ingredients, and mix until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 2 hours.

Transfer the chilled dough to a lightly floured surface and roll it out to a thickness of 3 mm. Cut out the cookies using a cookie cutter. Arrange them on a baking sheet lined with baking paper and brush the tops with the lightly beaten egg yolk. Sprinkle with granulated sugar.

Bake at 180°C for about 10 minutes. Cool on a wire rack.

Enjoy!

From Szellka’s recipe.