كوكيز الليمون

Beat half a cup of sugar and 100 grams of softened butter until you get a creamy and homogeneous mixture.

Add 2 eggs, 1 teaspoon vanilla, 2 lemon zest and lemon juice, then beat the ingredients well until completely combined.

Sift 2 cups flour with 1 teaspoon baking soda and 1 tablespoon caramel cream powder, then gradually add to the mixture while continuously mixing until a smooth dough forms.

Cover the dough and chill in the fridge or freezer for 30 minutes until firm.

Once chilled, shape the dough into small balls (about the size of a walnut).

Roll each ball first in coarse sugar, then in powdered sugar until fully coated.

Place the balls on a baking sheet lined with parchment paper, spacing them apart.

Bake in a preheated 180°C (350°F) oven on the middle rack for 10 minutes until the tops crack and the cookies are lightly golden.

Remove from the oven and let the cookies cool completely before adding the cream.

For the lemon cream: In a saucepan over low heat, combine ¼ cup sugar, ⅓ cup lemon juice, zest of 1 lemon, 2 egg yolks, and a splash of vanilla, stirring constantly until the mixture starts to thicken.

Dissolve 1 teaspoon cornstarch in ¼ cup water and add to the saucepan, stirring continuously until the mixture thickens.

Remove from heat and add ⅓ stick butter (about 30g), stirring until completely melted and the mixture is smooth.

Pour the lemon cream into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and chill in the fridge until completely cooled and ready to use.

Apply the lemon icing to the cookies as shown in the video and serve.