Loose shortbread cookies

Loose biscuits with a light lemon flavor will appeal to both children and adults. It keeps well for several days and will be your go-to for the weekend.

Ingredients

• 3 cups flour (450 g)
• 230 g butter at room temperature
• 1 cup of sugar
• 2 large eggs
• grated zest and juice of 1 lemon
• 1/2 tsp vanilla extract
• 3 tsp baking powder
• 1/2 tsp salt
• For glaze:
• 120 g butter, softened
• 3 cups powdered sugar
• grated zest and juice of 1 lemon

Directions

1. Sift flour, baking powder, and salt into a bowl. In another bowl, beat the sugar and softened butter with an electric mixer until lightly creamy. Add eggs one at a time while whisking. Finally, add the vanilla extract, lemon zest and juice.
2. Continuing to beat, gradually add the flour mixture and quickly knead the dough. Roll it into a ball, flatten it into a disk and wrap it in plastic wrap. Refrigerate the dough for 1 hour.
3. Preheat oven to 175 ° C. Line a baking sheet with parchment. Remove the dough from the refrigerator and divide into balls a little larger than a ping pong ball. Place the ball on a baking sheet and press down on it to make a 1 cm thick flatbread.You can also roll the dough out on a floured surface into a 1 cm thick layer and cut out the cookies using the cookie cutters. Place the biscuits at a great distance from each other, they will grow in size during baking.
4. Place the baking sheet in the oven and bake the cookies for 8-10 minutes until they remain light. Cool the finished cookies on a wire rack.
5. Decorate the cooled cookies with icing, if desired. To do this, beat the softened butter with an electric mixer until it becomes a light cream, then gradually add the powdered sugar, continuing to beat. Add lemon zest and 2 tbsp. l. lemon juice, beat well the frosting. Add a little more juice if needed.