Summary

Ingredients

For the dough:

• 300 grams flour
• 70 g cornstarch
• 125 g powdered suar
• 1 packet bourbon vanilla sugar
• 1 pinch (s) salt
• 0.5 ½ lemon (s), grated zest, alternatively 1/2 packet Citroback
• 1 egg white
• 200 g butter
• some flour to roll out

For the glaze:

• 200 g powdered suar
• 6 tablespoon lemon juice
• some lemon peel

For the filling:

• 0.5 ½ glass lemon curd

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Instructions

1. Place the flour, cornstarch, powdered sugar, vanilla sugar, salt and lemon zest on the worktop, make a well in the middle and let the egg white slide into it. Put cold butter in flakes on top and knead everything quickly to a smooth dough, shape into a ball and wrap in foil and put in the refrigerator for 60 minutes.
2. Preheat the oven to 180 ° C top / bottom heat.
3. Knead part of the dough until soft, roll out on a floured work surface and cut out.
4. Bake on a baking sheet lined with baking paper on the middle rack for about 10 minutes (depending on the size and thickness of the cookies). For me, 7 minutes is enough because I make very small cookies. Let cool down.
5. Do the same with the rest of the dough.
6. Finely dice the lemon peel. Mix powdered sugar with lemon juice to a glaze, glaze half of the cookies and decorate with a lemon cube. Let dry.
7. Brush the unglazed cookies with a little lemon curd and put a glazed cookie on each as a lid.
8. The recipe makes about 80 assembled cookies.