1. Add the butter and sugar (or xylitol) to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Next, add lemon zest, lemon juice, and pandan paste* and stir in. Mix the flour with baking powder and salt, add to the bowl and mix briefly. Cover the bowl and place it in the fridge for about 30 minutes.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Sift the confectioners’ sugar into a small bowl. Using a small Cookie Scoop*, divide the dough into 12-14 portions and shape it into balls, then roll in the confectioners’ sugar until completely coated. Place them on the baking sheet with enough space in between and then bake for about 16-18 minutes. Remove the cookies from the oven and let them cool down completely on a cooling rack.