Lemon Cream Cookies

Ingredients

• 250 g soft butter
• 50 g sugar
• 250 g flour
• 80 g cornstarch
• flour (for working)
• 120 g soft butter
• 120 g powdered sugar
• 1 untreated lemon (zest and juice)
• 1 untreated lemon
• 2 tbsp sugar

Instructions

1. 1.

   Put the butter in a mixing bowl and beat with the sugar until fluffy. Mix the flour and cornstarch together. Knead the dough into the butter mixture using the paddle attachment of an electric mixer. Wrap the dough in cling film and refrigerate overnight.

2. 2.

   Preheat the oven to 220°C (428°F) with fan and top heat. Line a baking tray with parchment paper.

3. 3.

   Knead the dough again on a floured surface, divide it in half and roll each into a log about 60 cm long. Cut the logs into slices about 2 cm thick, roll them into balls and place them on the prepared tray. Put the tray in the middle rack of the oven and bake for 10–12 minutes until pale yellow. Remove from the oven and let cool.

4. 4.

   For the cream, put the butter in a bowl and whisk with powdered sugar until creamy. Stir in the lemon zest and juice. Fill a piping bag fitted with a small star tip (about 3 mm) with the lemon cream. Turn over half of the baked cookies and pipe the cream onto them. Press one cookie on top of each.

5. 5.

   For decoration, peel the lemon zest, mix it with sugar and sprinkle over the cookies.