John Myers
Ingredients for 1 servings:
- 300 g flour
- 70 g starch flour
- 125 g powdered sugar
- 1 packet of Bourbon vanilla sugar
- 1 pinch of salt
- ½ lemon(s), grated peel, alternatively 1/2 pack of Citroback
- 1 egg white
- 200 g butter
- some flour for rolling out
- 200 g powdered sugar
- 6 tbsp lemon juice
- some candied lemon
- ½ jar lemon curd
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
Place the flour, cornstarch, powdered sugar, vanilla sugar, salt, and lemon zest on the worktop. Make a well in the center and drop in the egg whites. Place cold butter in small pieces on top and quickly knead everything into a smooth dough. Shape into a ball and wrap in foil. Chill in the refrigerator for 60 minutes. Preheat the oven to 180°C (top/bottom heat). Knead some of the dough until slightly soft, roll it out on a floured surface, and cut out shapes. Bake on a baking sheet lined with baking paper on the middle rack for about 10 minutes (depending on the size and thickness of the cookies). 7 minutes is enough for me, as I make very small cookies. Let cool. Do the same with the rest of the dough. Finely dice the candied lemon. Mix the powdered sugar with lemon juice to make a glaze. Glaze half of the cookies and decorate with a cube of candied lemon. Let dry. Spread the unglazed cookies with a little lemon curd and place a glazed cookie on top of each one. This recipe yields approximately 80 assembled cookies.
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