Ingredients
Scale
- 2 1/3 cups (300g) all-purpose flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- zest of 1 organic lemon
- 1/2 cup (115g) butter, at room temperature
- 1 1/4 cups (150g) sugar
- 1 tbsp. lemon juice
- 2 eggs
- 1/2 cup (60g) confectioner’s sugar for rolling
Instructions
- Mix the flour with baking powder and salt. Set aside. Add the butter, sugar and lemon zest to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Add the flour mix and 1 tablespoon lemon juice and mix until combined – the dough will be quite sticky. Place in the fridge for about 30 minutes.
- Preheat the oven to 350˚F (175°C). Line two baking sheets with baking pachment and set aside. Sift the confectioner’s sugar into a small bowl. Take the dough out of the fridge and form 36 balls, roll in the confectioner’s sugar and place with enough space in between on the prepared baking sheets. Bake one sheet at a time in the oven for about 15-18 minutes. Take the cookies out of the oven and let rest on the baking sheet for about 5 minutes, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!