Lemon cool whip cookies



300 grams of flour
110 grams of butter
120 grams of sugar
2 egg yolks
6 grams baking powder
1 lemon (45 ml juice + zest)


Castor sugar and icing sugar
In a salad bowl, put the soft butter, then add the egg yolks and beat with a mixer until a smooth mixture is obtained.
Add the yellow sour peel, add lemon juice, as well as sugar, and beat again until the preparation is homogeneous and pounded a little.
Finally, mix the yeast and flour and mix one last time. The dough should be compact, homogeneous and slightly separated from the wall of the bowl.
Cover and set aside for 30 minutes in the refrigerator.
After resting, form balls about 3 cm in diameter with the dough and arrange them in overlapping rows on a baking sheet, spaced sufficiently apart.
Then roll it in powdered sugar and then generously in powdered sugar. It is placed on a baking sheet.
– Put the oven at 180 ° C for 12 to 15 minutes (for me 12 minutes). They will swell and crack, they should not turn brown.
When you take them out of the oven, let them cool completely on a baking tray before handling.

Enjoy !

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