Soft Lemon Cookies

First of all, prepare the lemon zest and juice. Grate the lemon peel on a fine grater, then squeeze the juice into a separate container.

Now let's make the cookie dough. Beat 75 g of soft butter and 60 g of powdered sugar for 5 minutes until light and fluffy.

Add the egg, ½ tsp of vanilla, the lemon zest and 20 g of juice and start beating on low mixer speed. Keep whisking even if the mixture never seems to come together :) Beat until thick and stable.

In a separate bowl, mix together 140 g of flour, the turmeric, baking powder and salt. Sift this mixture into the main bowl and stir until combined.

Wrap the finished dough in plastic wrap, giving it a flat shape as in the video, and leave it in the refrigerator for 1–2 hours until it hardens.

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Remove the dough from the refrigerator and divide it into 14 pieces of 25 g each. Roll the pieces into balls and put them back in the refrigerator for 10–15 minutes.

Remove the balls from the refrigerator. Pour powdered sugar into a bowl and carefully roll each ball in it. Place them on the baking sheet far apart from each other.

Bake in a preheated oven at 180°C (350°F) for 10–12 minutes, until the sides of the cookies start to brown.