Lemon Cracked Cookies

Ingredients

• 1 egg
• 150g soft butter
• 130g caster sugar
• 300g flour
• 1 level teaspoon of baking powder
• The zest of a lemon + the zest of 1/2 lemon
• The juice of a lemon + the juice of 1/2 lemon
• A little vanilla extract (optional)
• 1 pinch of salt
• Lemon yellow food coloring
• Icing sugar (a small bowl)

Preparation

1. Whisk the soft butter and the egg in a bowl. (you can use the beater of your food processor or whisk by hand) Add the sugar then the lemon zest and the lemon juice. Mix well between each addition. Add the flour, yeast and pinch of salt (possibly a little vanilla extract) and mix to obtain a homogeneous paste.
2. Cover the salad bowl and let it rest in the fridge for 2 hours.
3. Then take the bowl out of the fridge and form balls with a spoon or in your hands (the dough sticks a little, it’s normal) place the balls on a plate and put them back in the fridge for 30 minutes. I made balls of about 20g.
4. Preheat the oven to 180 °.
5. Roll the meatballs in icing sugar (placed in a plate or in a bowl) coat them well (the thicker the layer of icing sugar, the nicer the crackle will be)
6. Arrange the meatballs, spacing them out on a baking sheet lined with parchment paper and put in the oven for about ten minutes.
7. The cookies are still a little soft when they come out of the oven, they will firm up as they cool.