Ingredients:
- 2/3 cup butter (160 g)
- 2/3 cup sugar (120 g)
- The grated zest of an organic lemon
- 1 egg
- 2 1/2 cups flour (250 g)
- 1 tsp baking powder
- ------------------------------
- TO DECORATE
- 1 beaten egg
- Almond slivers and glace cherries
Preparation:
When your dough has rested, open up the plastic wrap and give it another quick knead, and then push out into a flattish shape of about 1/4 inch thick (5 mm) with the balls of your hands. You can, of course, do this on a floured surface, but I just keep it on the plastic wrap. Using a star or wreath shaped cookie cutter, cut out your cookies and use the back of a wooden spoon to make a hole in the middle. Place the cookies on a greased cookie sheet, brush with the egg and decorate with almond slivers and glace cherries. Bake for 10 – 15 minutes or until golden brown. Makes about 30 cookies.
TIPS:
Feel free to use a stand mixer with a dough hook to knead the dough.
If the dough gets too sticky for the cookie cutter, just put it back in the fridge for a few minutes.
