Lemon Crinkles

Ingredients for 1 servings:

• 120 g butter, soft
• 130 g sugar
• 100 g cream cheese
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 egg(s), size M
• 240 g flour
• 1 lemon(s), zest and juice
• 1 pinch of salt
• 6 tbsp powdered sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

Lemon cookies with cream cheese – Biscotti al limone

Mix the sugar, butter, egg, vanilla sugar, salt, and cream cheese well. Then add 2 tablespoons of lemon juice and the lemon zest, and finally the flour and baking powder (the dough will be very soft, so you can knead it with a mixer). Cover the dough and refrigerate for at least 2 hours (I just leave it overnight). Now prepare a bowl with the powdered sugar. Weigh out 14 grams of the dough, form them into balls, and roll them thoroughly in the powdered sugar – nice and thick. The dough will be a bit sticky, but that’s how it should be. Place on a baking sheet lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes, until the bottoms are lightly browned. You’ll notice this if you look closely. Don’t leave them in the oven for too long, and don’t let them get too brown. Let them cool. Store in cookie tins. They’re delicious all year round. Tip: If you want small cookies that are in your mouth in one bite, then form small balls of about 8 grams.