Shortbread with lemon zest

Incredibly easy to prepare, the cookies, shaped like gingerbread, turn out to be delicious, crunchy, with a bright lemon aroma and a delicate vanilla note. The perfect complement to a cup of tea!

Ingredients

• Butter - 50 g
• Egg (C0) - 1 pc.
• Sugar - 100 g
• Flour - 200 g (1.5 cups with a capacity of 200 ml)
• Baking powder - 1.5 tsp
• Lemon (zest) - 1 pc.
• Vanilla sugar - 1.5 tsp
• Salt - 1 pinch
• Powdered sugar - 2 tbsp. spoons

Directions

1. Prepare the cookie ingredients.
2. Melt the butter in the microwave and cool until warm.
3. Use a grater to remove the zest (yellow part of the peel) from the lemon.
4. Combine lemon zest, sugar, egg, a pinch of salt and a teaspoon of vanilla sugar in a bowl.
5. Using a whisk, grind the egg, sugar and zest until fluffy.
6. Pour in melted butter and mix thoroughly.
7. Sift flour and baking powder into a bowl of butter and egg mixture.
8. Knead a soft, homogeneous dough with quick movements.
9. Cover the bowl with the dough with a lid (or put the dough in a bag) and refrigerate for 30 minutes.
10. Preheat the oven to 180 degrees.
11. Divide the chilled dough in half first. Then roll each part of the dough into a sausage, and then cut into small pieces.
12. Roll the pieces of dough into balls.
13. In a small bowl, combine the powdered sugar and the rest of the vanilla sugar. Stir.
14. Dip each ball of dough in a mixture of powdered sugar and vanilla sugar and place on a baking sheet lined with parchment.
15. Bake cookies in an oven preheated to 180 ° C for about 12-15 minutes, until golden brown.
16. Allow the liver to cool before serving.
17. Shortbread cookies with lemon zest and vanilla are ready.
18. Bon Appetit!