Crumbly shortbread cookies

Description

Crumbly shortbread cookies with light lemon notes in taste will appeal to both children and adults. It is perfectly stored for several days, so for this period the problem of supplementing home tea drinking will be successfully solved. The cookies themselves are very simple, both in terms of the ingredients and the method of preparation. By the way, younger family members can be involved in the process of cutting circles from the dough: you will get help, and they will be a real pleasure. And do not forget later, at the table, to praise the little fidgets for their diligence, thanks to which the cookies turned out so beautiful and tasty!

Cooking

Step 1

For the cookie dough, sift flour, baking powder and salt into a bowl. In another bowl, beat the sugar and soft butter with an electric mixer until light and creamy. Add the eggs one at a time while continuing to beat. At the end add vanilla extract, lemon zest and juice.

Step 2

While continuing to beat, gradually add the flour mixture and quickly knead the dough. Roll it into a ball, flatten into a disc and wrap in cling film. Place the cookie dough in the refrigerator for 1 hour.

Step 3

Preheat oven to 175°C. Line a baking sheet with parchment. Remove the dough from the refrigerator and divide into balls slightly larger than a ping-pong ball. Place the ball on a baking sheet and press down on it to make a cake 1 cm thick.

Step 4

Place the cookies at a wide distance from each other, during baking they will increase in size. Put the baking sheet in the oven and bake the cookies for 8-10 minutes. They should remain light. Cool the finished cookies on a wire rack.

Step 5

For cream, beat soft butter with a mixer until light cream, then gradually pour in the powdered sugar, continuing to beat. Add lemon zest and 2 tbsp. l. lemon juice, beat well. If needed, add some more juice.