For the lemon cookies, grate the lemon and then squeeze it. Knead a shortcrust dough from flour, butter and powdered sugar (100 g), the candied lemon peel minced in a meat grinder and a tablespoon of lemon juice as well as the pinch of salt, put in a cold place.
After an hour, knead the dough again, roll it out and cut out flowers. Place the flowers on a baking tray lined with baking paper and bake at 180°C top/bottom heat for about 7 minutes.
Stick cold cookies together with jam, make a glaze with 1 tablespoon lemon juice and 100 g powdered sugar. Glaze the lemon cookies and decorate with lemon cubes.
Preparation Tip:
Give the citronate cookies as a gift in a beautiful tin box.
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