Crispy lemon cookies

Ingredients for 1 servings:

• 150 g flour
• 75 g sugar
• 100 g butter
• 1 egg(s)
• 1 lemon(s), untreated
• 50 g jam (lemon jam, jelly for the filling)
• 50 g icing sugar (for the icing)
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

approx. 30 pieces

Sift flour onto the work surface, mix in the sugar and a pinch of salt. Sprinkle cold butter over the top, cut into small pieces and chop with a knife. Wash and dry the lemon in hot water. Grate the zest and sprinkle it over the dough. Add the egg and quickly knead with cold hands until smooth. Let it rest in the refrigerator for one hour. Roll out the dough on a floured surface to about 1 mm thick, cut out cookies (double each shape) and place them on a baking sheet lined with baking paper. Chill again. Preheat oven to 175 degrees Celsius. Bake the cookies for 10-12 minutes and let cool. Gently warm the lemon jam. Spread each cookie with the jam and stick it together with the cookie of the same shape. Mix the powdered sugar with about 1 tablespoon of lemon juice to form a thick glaze and spread it over the cookies. Decorate with lemon zest or chopped pistachios, if desired.