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🍰 Crunchy Butter Cookies with Lemon Glaze

273 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Take the butter out of the fridge and let it soften at room temperature.
  2. 2. Place the softened butter, sugar, a pinch of salt, wheat flour, baking powder, and the egg into a large bowl.
  3. 3. Work all ingredients together by hand or with a mixer until you have a smooth, uniform dough.
  4. 4. Wrap the dough tightly in cling film.
  5. 5. Place the wrapped dough roll in the fridge for at least one and a half hours to firm up.
  6. 6. Preheat your oven to 175 degrees Celsius with top and bottom heat.
  7. 7. Lightly dust your work surface with wheat flour to prevent the dough from sticking.
  8. 8. Roll out the chilled dough on the floured surface to a thickness of about four millimeters.
  9. 9. Use a snowflake-shaped cookie cutter (four to five centimeters in diameter) to cut out the cookies.
  10. 10. Place the cut-out cookies on a baking sheet lined with baking paper.
  11. 11. Bake the cookies in the preheated oven for about twelve minutes, until the edges are lightly golden brown.
  12. 12. Remove the tray and let the cookies cool completely on a wire rack.
  13. 13. Wash the lemon thoroughly under running water.
  14. 14. Cut the lemon in half and squeeze out the juice.
  15. 15. Sift the powdered sugar into a small bowl.
  16. 16. Stir the powdered sugar with two tablespoons of lemon juice until a thick glaze forms.
  17. 17. Fill the glaze into a freezer bag and seal it well.
  18. 18. Cut off a small corner from the bottom corner of the bag.
  19. 19. Decorate the cooled cookies by squeezing the glaze from the bag onto them.
  20. 20. Sprinkle the wet glaze with sugar pearls as desired.
  21. 21. Let the decorated cookies dry before serving them.

Nutrition per serving