Ciperine's Lemon Star

Ingredients for 1 servings:

• 250 g butter
• 200 g powdered sugar
• 1 pinch of salt
• 4 tbsp lemon juice
• 2 tbsp water
• 1 lemon(s), untreated, zest
• 50 g candied lemon peel, very finely chopped
• 500 g flour
• 200 g powdered sugar
• 5 tbsp lemon juice
• e.g. granulated sugar or coarse rainbow sugar, yellow

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

makes about 3 – 4 large trays

Cream the butter until soft, add the icing sugar and mix for 10 minutes until smooth. Stir in the remaining ingredients, except for the flour. Then mix in the flour with a dough hook until the dough starts to pull away from the sides of the bowl. Knead briefly and vigorously with your hands on the worktop until the dough forms a ball. It is best to wrap it in cling film and refrigerate overnight. The next day, roll out the dough to a thickness of about 3 mm and cut out cookies using a small star-shaped cutter. Place them close together on a baking sheet lined with baking paper. Bake in the oven at 180°C for about 15 minutes, until the tips are golden brown. For the icing, mix the icing sugar with the lemon juice until smooth. While the cookies are still hot, brush a thin layer of icing over the cookies and immediately sprinkle with some sugar. Only brush and sprinkle 3 cookies at a time, as the icing dries very quickly and the sugar will otherwise no longer stick.