INGREDIENTS

1 cup flour (150g)

¾ cup cornstarch (100g)

½ cup + 2 tbsp powdered Sugar (75g)

¼ tsp salt

1¼ stick butter (150g)

Zest of 1 lemon

1 tsp vanilla extract

3 egg yolks

INSTRUCTIONS

Boil 3 large eggs for 10 minutes.

Peel and allow the eggs to cool. Then separate the yolks and whites.

Into a large food processor add the flour, cornstarch, powdered sugar, salt and butter. Process until the butter is the size of peas and evenly distributed among the flour mixture.

Add the egg yolks (crumble them on top of the flour mixture), vanilla extract and lemon zest (grate the zest directly over the mixer, to maximize the lemon oil flavor)

Process until a dough forms. At first not much will happen and you will think the dough won't come together, but continue to process and it will!

Transfer the dough onto your work surface and bring together with your hands. Squeeze the dough and make sure it's all well combined.

Once you have a uniform dough, roll the dough out onto a lightly floured worksurface (about ¼ inch thick) and cut out your cookies.

Optionally chill the cookies in the freezer for 10 minutes while the oven preheats. This helps them keep their shape better.

Bake in a preheated oven at 180°C (350°F) (fan off) for 15 minutes.

Allow to cool and dust with powdered sugar!

Enjoy with coffee or tea.