You will fall in love with this cookie. Try it. It will become your favorite cookie.

Necessary materials…
1 cup granulated sugar
2 lemon zests
2 tablespoons lemon juice
115 g butter melted and cooled
1 teaspoon vanilla
1 teaspoon baking powder
1 pinch of salt
2.5 cups of flour
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For the lemon sauce
Two fingers less granulated sugar from 1 cup
1 lemon zest
3 egg yolks
60 grams of lemon juice
50 g butter
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Preparation of …
1- First, put sugar and lemon zest in a bowl and rub them with your fingers and fingers. Then add melted cooled butter, eggs, lemon juice and vanilla and mix well.
Add flour, baking powder and salt in a separate bowl, mix and pour over the mixture. Mix with a spatula. If the dough is soft and sticky, do not be afraid, put it in the refrigerator and let the moisture go away.
It is better if you make the dough overnight and keep it in the refrigerator.
is happening.
But if you are going to make it on the same day, refrigerate it for at least 2 hours.
keep it up
2- Take the dough with a spoon, roll it with your hand and dip it in powdered sugar.
In total, 18 cookies came out of this dough.
After processing, place them on a tray lined with baking paper, space them at important intervals because during cooking
They are spreading, space them out a bit so they don't stick.
Here, two trays and 9 pistachios were placed on each tray.
One small spoonful for each cookie is enough.
Press the inside of the wound until it becomes a hole.
Fill each cookie with 1 teaspoon of lemon sauce.
Bake in a preheated 180° oven for 9 or 12 minutes, until the edges of the cookies spread and crack and the lemon sauce swells a little.
It is better to keep the other tray in the refrigerator while the first tray is cooking.
Cookies are soft when you take them out of the oven
cool it and put it away
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Bon appetit to those who want to try it ❤🥰

[@City-tour143]

Danke sehr für Ihre tolle Rezepte 😘