Ingredients
200 g flour
1 tsp cornstarch
1 packet of baking powder
1 pinch of salt
50 g butter
100 g sugar
2 packets of vanilla sugar
1 egg
1 egg white
2 lemons
150 g sugar
For the topping
100 g sugar
100 g powdered sugar
Preparation
First, put the flour, starch, baking powder and salt in a baking bowl for the cookie dough.
Next, melt the butter on the stove over a medium heat and then put it in another bowl.
Then add the sugar and vanilla sugar to the butter and stir the ingredients until creamy.
Then, for the lemon filling, wash, peel, core and dice the lemons.
Now mix the pieces with the sugar in a hand blender or with a hand blender until fine.
Then add the lemon mixture, egg and egg white to the butter-sugar mixture and fold in the flour mixture.
Now cover the dough and leave it to cool overnight.
Then the next day, preheat the oven to 180 degrees Celsius top/bottom heat (160 degrees Celsius fan oven) and line two baking trays with baking paper.
Now take two deep plates for the topping: put the sugar in one and the icing sugar in the other.
Then form balls about the size of a walnut by hand, roll them first in the sugar and then in the icing sugar, and finally spread them out on the baking trays with enough space between them.
