Quick Christmas Cookies

Ingredients

• 300 g spelt flour type 1050
• 100 g raw cane sugar
• 1 pinch salt
• 1 tsp lemon zest
• 1 egg
• 200 g butter
• 125 g powdered sugar from raw cane sugar
• 2 tbsp lemon juice
• food coloring

Instructions

1. 1.

   Mix the flour with sugar, lemon zest and a pinch of salt, sift onto the work surface and press a well in the middle. Crack the egg into the well and distribute butter pieces around it. Quickly knead by hand into a smooth dough, shape into a ball and wrap in cling film; refrigerate for 30 minutes.

2. 2.

   Roll out the dough on a floured surface to about 0.5 cm thickness and cut out various shapes. Place the cut cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2‑3) for about 10 minutes. Remove, lift off the parchment and let cool.

3. 3.

   Whisk powdered sugar with lemon juice into a thick glaze and color as desired with food coloring. Put the glaze in a freezer bag, cut a small corner and use it to decorate the cookies. Let the quick Christmas cookies dry and serve.