Shortcrust pastry Easter cookies with sugar icing
- Add the flour, baking powder, sugar, egg, lemon zest, lemon juice and salt to a bowl. Add the cubed butter and knead into a smooth dough.
Wrap the dough in plastic wrap and place in the refrigerator for half an hour.
Roll out the dough until it is about 5 mm thick and cut out shape of the cookie cutters and bake at 180°C for 10-15 minutes.
Beat the egg whites with the mixer until stiff. Stir in half of the sugar. Gradually add the rest of the sugar with the citric acid and color with any food coloring as desired (if the sugar icing is too liquidy, add some powdered sugar).
Coat the cookies with it and let dry.