Lemon cookies – Petit fours

Flour 225g | Butter 115g | sugar 100g | Sachet of raising agent 1u | Egg 1u | Lemon juice 45ml | Salt 3g

Peel a lemon avoiding the white part.
Bake the skin in the dry oven until completely dry.
Grind to powder.
Sift the flour, yeast and salt. Reserve.
Beat the butter -at room temperature- and the sugar.
Add the egg to the previous mixture. Beat until integrated.
Add the lemon juice. Beat until integrated.
Add the sifted flour, yeast and salt to this mixture.
Mix until you get a compact dough.
Wrap in film and reserve in the chamber for at least 30 minutes or until it has enough consistency to be able to work it.
Portion into small balls and flatten lightly -with a fork-.
Bake at 180º for about 18 minutes.
Prepare a light icing of sugar and water and paint the cookies.
Sprinkle with icing sugar, lemon peel powder, or both.