Makes: 16

Ingredients

Cookies:

• 235g butter, softened
• 180g granulated sugar
• 1 egg
• 1 lemon juice
• 2 lemon zests
• 1 tsp vanilla essence (or ½ tsp extract)
• 530g plain flour
• ½ tsp baking powder
• ¼ tsp salt

Glaze:

• 350g icing sugar (approx)
• 1 lemon juice

Alternative Royal Icing:

• 1 egg white
• 160g icing sugar, sifted
• 1 tbsp lemon juice
• ½ tsp glycerin

Method

1. Preheat oven to 170°C Fan/Gas Mark 5.
2. Line 2 baking trays with parchment.
3. Cookies: In large mixing bowl; Cream butter and sugar.
4. Mix in egg, lemon zest/juice and vanilla.
5. Mix in flour, baking powder and salt.
6. Divide dough into 16 balls, 6 per tray.
7. Flatten balls with fingers to 2cm thick.
8. Bake for 12-14 mins til just set, not brown.
9. Transfer to rack to cool completely.
10. Glaze: In small Pyrex bowl; Mix icing sugar and lemon juice to thick but spreadable consistency.
11. Spread glaze over cold cookies.
12. Icing: In large Pyrex bowl; Stir sifted icing sugar gradually into egg white and lemon juice until icing falls thickly from spoon.
13. Whisk for 10 mins until icing stands in stiff peaks. Stir in glycerine.
14. Spread icing over cold cookies.