This recipe is the result of combining my classic shortcrust pastry cookies, tested to obtain an elastic and easy-to-roll dough, with a baking method ideal for creating crumbly and golden cookies. The secret is the use of softened butter, which guarantees a compact consistency, perfect for maintaining the shape given by the cookie cutters during baking. You can use it to make tarts or cookies; the result will always be excellent.
In the method section, you will find the measurements and instructions to prepare the shortcrust pastry, but if you would like to learn more, check out the full recipe on GourmetDaniela, also available in the Thermomix version.
In a bowl, create a cream with the softened butter, sugar, and lemon zest; incorporate the whole egg and the egg yolk, then add the flour and baking powder. Knead quickly on a work surface only until you obtain a smooth and elastic ball. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
Roll out the dough on a lightly floured sheet of parchment paper to a thickness of 3 mm. Cut out the cookies with your favorite shapes and place them on a baking tray lined with parchment paper or a silicone mat, using a spatula to avoid damaging them.
Bake in a preheated static oven at 180°C (350°F) for 12-15 minutes, removing them when the edges just begin to turn golden. Let them cool completely on the tray before moving them to prevent them from breaking.
Decoration: You can decorate the cookies with powdered sugar once they are cold.
Storage: Store the cookies in an airtight tin box: they will remain fragrant for over a week.
Baking Powder: The teaspoon of baking powder is optional, but I recommend it to make the cookies slightly puffier and more crumbly.
