Lemon blossoms

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 1 egg(s)
• 125 g butter
• 125 g sugar
• 2 tbsp lemon juice
• 1 lemon(s), untreated, 2 tsp zest
• Sugar for sprinkling
• 100 g powdered sugar
• 2 tsp lemon juice
• 20 g butter, melted
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

filled cookies with lemon

For the dough, sift flour and baking powder into a mixing bowl. Add the egg, cut-in-pieces butter, sugar, lemon juice, and grated lemon zest and knead everything into a shortcrust pastry. Wrap the dough in cling film and chill for one hour. Roll out the dough thinly, cut out flowers (or other shapes), and place them on a greased baking sheet. Sprinkle the cookies with a little sugar. Bake in a preheated oven at 165°C (150°C fan) for 8-10 minutes. For the filling, mix the icing sugar with the lemon juice until smooth, then stir in the melted butter. The mixture should be spreadable (you may need to stir in a little more icing sugar). Spread the lemon cream on one cookie at a time, place a second cookie on top, and press down lightly. Dust the lemon blossoms with icing sugar.