In a bowl, cream the butter with a mixer, and 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 incorporate the flour mixture until a smooth dough forms.
Divide the mixture into two parts and place them in bags in the refrigerator for fifteen minutes.
Once the dough is chilled, sprinkle some flour on a flat surface and roll out the dough to about half a centimeter thick.
Cut the cookies with an egg-shaped cutter and make a small hole in them.
To bake them, place them on a greased and floured baking sheet or lined with parchment paper and put them in the oven until the edges are golden.
Remove from the oven and let cool. Once cool, they can be decorated.
To decorate, make the icing with powdered sugar and lemon, adding lemon drops to the powdered sugar gradually until the icing is ready.
Separate the icing into different bowls and color them with food coloring.
Add a layer of color to each cookie, refrigerate for 15 minutes, and continue decorating with dots, lines, etc., then refrigerate for another 15 minutes, and you’re done.
Attach a string and make a bow to make them look nicer.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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