Lemon yogurt cookies

Ingredients for 1 servings:

• 200 g flour
• 100 g ground almonds
• 100 g butter, soft
• 120 g sugar
• 1 lemon zest
• 70 g cream yogurt
• 1 tbsp lemon juice
• 70 g powdered sugar
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 10 minutes

Bring back summer so easily, makes 54 pieces

Mix the flour, ground almonds, and lemon zest. Mix the butter and sugar with a dough hook. Slowly add the flour mixture and knead. Add 35g of the cream yogurt and knead the dough until smooth. Form the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for at least two hours. Flour the work surface, roll out the dough to about 1/2 cm thick, cut out cookies, and place them on a baking sheet lined with baking paper. Bake in the oven at 160°C (320°F) for about 15 minutes until light golden, then let cool. For the icing, mix the icing sugar with 35g of the cream yogurt and the lemon juice and spread evenly over the cookies. Note: This amount of dough is enough for about 54 cookies when cut out using a round cookie cutter approximately 4 cm in diameter.