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150 Min 150 Min
10 Portions 10 Portions
Easy level Easy level


    For cookies: 

    2 cups all-purpose flour   

    ½ tsp baking powder   

    ½ tsp salt   

    ¾ cup unsalted butter   

    ¾ cup sugar  

    2 egg yolks  

    A big splash of Vainilla Molina  

    2 tsp lemon juice 

    1 tsp grated lemon peel  


    For glaze: 

    ¾ cup powdered sugar  

    3 tbsp lemon juice



    For cookies:

    1. In a medium bowl, mix together the flour, baking powder and salt. Set aside.  

    2. Separately, cream the butter and sugar until smooth.  

    3. Add the egg yolks, Vainilla Molina, the lemon juice and beat to blend.  

    4. Mix the dry ingredients with the wet ingredients in two batches, beat until blended after each addition.   

    5. Let the dough rest in the refrigerator for 2 hours. 

    6. Preheat oven to 356°F / 180°C and line a large baking sheet with parchment paper.  

    7. Form tablespoon-sized balls of dough and place them on the prepared tray with a gap between them.   

    8. Bake for about 10-12 minutes, until the edges begin to brown.  

    9. When ready, cool on a wire rack at room temperature. 


    For glaze:

    1. In a small bowl, mix the powdered sugar with the lemon juice, 1 tablespoon at a time, until the desired consistency is reached.   

    2. Pour the lemon glaze over the cooled cookies.   

    3. Let stand for 10 minutes for the glaze to harden. 

    4. Enjoy!

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