- flour - 1 3/4 Glass
- baking powder - 2 teaspoons
- cinnamon - 3/4 Teaspoons
- salt - 1/8 teaspoons
- of butter - 115 Grams
- sugar - 1/2 cup
- brown sugar - 1/2 cup
- egg - 1 piece
- vanilla extract - 1 teaspoon
- lemon peel - 1 teaspoon
- warm water - 1/4 Glass
- egg white powder - 4 teaspoons
- lemon juice - 1 teaspoon
- of powdered sugar - 15,5 Cups
1. In a medium-sized bowl, mix together the flour, baking powder, cinnamon and salt. In a large bowl, beat the butter, sugar and brown sugar with a mixer at medium speed until the mixture becomes light and airy. Drive in the egg, vanilla and zest. Gradually add the flour mixture by switching the mixer to a low speed until all is well mixed. Divide the dough in half and roll out round cakes; tightly wrap and put in the refrigerator until it freezes (about an hour). 2. Preheat the oven to 160 ° C (325 ° F). Lay out the two baking trays with culinary tracing paper. 3. Alternately roll out the cakes between the sheets of culinary tracing paper to a thickness of 0.3 cm. Using special molds, press the figured cookie on the dough sheet and spread it onto the prepared baking sheets. Cool to freeze (about 15 minutes). 4. Keep in the oven until browned from the edges (12 to 15 minutes). Put on the grate and allow to cool completely. 5. In the meantime, whip the water and dry protein at low speed until the water is completely absorbed, (about 2 minutes). Pour the lemon juice and gradually add the powdered sugar until the mixture becomes thick, but not dry. Add food coloring as desired and whisk for another 1 minute. Decorate the cookie with glaze.
Servings: 18