Lemon cookies

Ingredients

• 1 Cup flour

• ¼ Tsp baking powder

• ½ Cup sugar

• ¼ Cup + ⅛ Cup butter

• 1 Tbsp egg white

• 1 Tbsp lemon juice

• 1 Tsp vanilla

• 4 Tbsp sprinkles

• grated lemon zest (about 1 tablespoons)

Instructions

1. Preheat the oven to 350 degrees and line a baking tray with parchment paper

2. In a bowl mix the butter and the sugar until creamy. Add the vanilla and the egg white and mix for 30 seconds more.

3. In 3 additions and the flour and the baking powder (at this point you can start mixing with your spatula)

4. Add the lemon juice and zest and continue until you have a thick dough

5. Roll into balls and press down with the palm of your hand to make them flat. Place them on the parchment paper and take to the oven for 12 minutes or until the borders are golden

6. Take them out of the oven and let them cool

7. Meanwhile mix the vanilla frosting with the lemon juice, add more confectioners sugar if needed.

8. Add buttercream to one cookie and top with another one. Repeat the process with the rest.

9. Serve and enjoy

frosting

1 pound cream cheese, room temperature

• 1 stick unsalted butter, room temperature

• 1 pound confectioners' sugar (about 4 cups), sifted

• 2 teaspoons freshly grated lemon zest (from 1 lemon), plus 4 teaspoons juice

  Step 1

  Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice. Refrigerate in an airtight container up to 3 days. Stir until smooth before using.