In a bowl, cream the butter with a mixer; once well creamed, add the sugar.
In another bowl, mix the baking powder with the flour and set aside.
Add the egg to the creamed butter with the sugar. Once the egg is well incorporated, add the salt and vanilla.
Then gradually add the flour mixture until a smooth dough forms.
Divide the mixture into two parts and wrap them in bags in the refrigerator for fifteen minutes.
Once the dough is chilled, sprinkle a little flour on a flat surface and roll out the dough to about half a centimeter thick.
Cut the cookies with an egg-shaped cutter.
To bake them, place them on a previously greased and floured baking sheet or lined with parchment paper and put them in the oven until the edges are golden.
Remove them from the oven and let them cool. Once cool, they can be decorated.
To decorate them, make the icing with powdered sugar and lemons, adding drops of lemon to the powdered sugar gradually until the icing reaches the desired consistency.
Separate the icing into different bowls and color them with food coloring.
Add the colored layer to each cookie, refrigerate them for 15 minutes, and continue decorating with dots, lines, etc., then refrigerate for another 15 minutes, and done.
Place them in an egg carton for a special touch.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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