Lemon cookies

Ingredients for 1 servings:

• 1 lemon(s), untreated
• 250 g butter, room temperature
• 150 g sugar
• 300 g flour
• 100 g cornstarch
• 1 egg white
• 150 g sugar
• 1 tsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wash the lemon in hot water, zest the lemon, and squeeze the juice. Cream the butter, sugar, and lemon zest until fluffy. Add the sifted flour, cornstarch, and lemon juice, and knead briefly with a dough hook. Cover the cookie dough and let it rest in the refrigerator for 20-30 minutes. Preheat oven to 170°C. Roll hazelnut-sized pieces of dough into balls between lightly floured hands. Line a baking sheet with baking paper and place the balls on the baking sheet, leaving some space between them (about 30 on a baking sheet). Bake on the middle rack for about 30 minutes, until the cookies are golden brown. Remove from the oven, pull the cookies off the baking sheet using the baking paper, and let them cool on the baking paper. Mix the egg whites, sifted powdered sugar, and lemon juice. Dip a fork into the icing, draw over the cookies, and decorate them with fine icing threads.