Yogurt Lemon Cookies

Ingredients for 1 servings:

• 150 g margarine or butter
• 280 g sugar
• 1 pack of lemon zest
• 2 tsp lemon juice
• 2 eggs
• 250 g wheat flour
• 65 g starch flour
• ½ tsp, leveled baking soda
• 2 tbsp natural yogurt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Cream the butter and sugar with a hand mixer until creamy. Add the lemon zest and lemon juice and continue mixing. Now add the eggs one at a time. You won’t need the hand mixer anymore from now on. In another bowl, mix the flour, cornstarch, and baking soda. Sift this mixture over the batter and fold in. (Fold in = not with a mixer, but with your hands, as the batter will stick quite a bit to your hands, or with a wooden spoon.) Finally, fold in the yogurt. Using two spoons (or if you have one, a piping bag with a large opening), generously drop the batter in small heaps onto a baking sheet lined with baking paper. The cookies will spread quite wide during baking and take on a flat shape, so keep them well spaced apart. Bake at 180 degrees Celsius (convection oven) for about 10 minutes, until the edges begin to brown. Place on a wire rack to cool.