200gr butter at room temperature
1 egg yolk
juice of 1 lemon
2 cups (240 g) flour
1 teaspoon baking powder
pinch of salt
For the filling
2 teaspoonfuls of lemon juice
50gr caster sugar
Whip the butter and sugar until creamy. Add the egg yolk and keep beating until everything is well mixed.
Sift the flour with the salt and the baking powder and add to the first preparation together with the lemon juice.
Knead the dough gently, wrap it in polythene and chill for at least one hour.
Roll out all the dough until it is 0.5 cm thick and cut out 3cm circles with a floured cutter.
Place them on a baking sheet (without greasing) and bake in a moderately hot oven for 10 minutes.
Remove from the baking sheet and cool on a wire rack.
Filling: Whip the butter with the caster sugar until creamy. Add the juice of one lemon.
Spread this lemon cream over half of the cookies. Cover each one of them with the other
half and press gently.
Roll the borders of the filled cookies on ground nuts.
Sprinkle with caster sugar before serving.
COOK’S TIP: Once baked, the cookies are fragile. It would be better if you could wait for a day before filling them with the lemon cream.