2cups + 2 tablespoonsOrganic all purpose flour 260 g
8.5tablespoonsHigh quality unsalted butter120 g
⅔cupPowdered sugar 100 g
1Egg
½teaspoonSalt2 g
2tablespoonsVanilla extract
Lemon zestfrom 1 lemon
Glaze:
⅔ cupPowdered sugar100 g
4tablespoonsLemon juice
Instructions
Into the bowl of a food processor, add flour, powdered sugar, unsalted butter, egg, salt, lemon zest and vanilla, then blend until you get a crumbly mixture.
Take it out on a work surface (lightly dusted with flour) and work with your hands until you get a nice dough (do not OVER work)
Gently flatten dough with your hands, cover with plastic wrap and let chill in the fridge for about 30-60 minutes (or freezer, if the dough is very soft)
Dust a work surface (or use two sheets of parchment paper) and roll out the cookie dough about 0.2 inch thickness (half a centimetre).
Cut into shapes using a cookie cutter, and arrange them on a baking tray lined with parchment paper (I made 45 cookies using a star shaped cutter). Re-roll out the dough and cut other cookies.
At this point I recommend letting them chill into the fridge for about 10-15 minutes, so they hold their shape while baking.
Bake at 180° C / 355° F for about 14-17 minutes (every oven is different so check them - the edges should be slightly golden).
Let cookies cool down, then decorate with melted chocolate (dark or milk) using a piping bag or simply a spoon.
In the meantime, prepare the glaze by mixing icing sugar and lemon juice.
When cookies are cooled, dunk them into the glaze and let it set.
Optional, for a snow effect decoration: wet your fingers (with water or lemon juice), then take a bit of granulated sugar and sprinkle it over the cookies, together with lemon zest.