Grandma’s Italian Shortbread Cookies

Pour the flour into the mixer and combine with the baking powder.
Add sugar, butter, grated lemon zest, egg, salt and mix with dough hook.
Note: If kneading by hand, work quickly so as not to overheat the mixture. This will prevent the butter from melting too much.

Once all the ingredients are well amalgamated, form a ball, which must be smooth and homogeneous.
Close the dough with plastic wrap. Place it in the refrigerator for half an hour.

In the meantime, prepare two baking sheets by covering them with a sheet of baking paper. Turn on the oven at 180°C.

After the resting time, shape the dough into small pieces as big as a tangerine.
Round off each piece of dough and place it on the baking paper.
Space the cookies apart because they will rise while baking.

Brush the cookies well with an egg yolk beaten with a tablespoon of water.
Decorate them with granulated sugar.