Lemon slices

Knead the butter with the sugar and lemon zest in a food processor into a creamy mixture. Add half of the beaten egg and mix into a light yellow mixture. Add the flour and mix into a smooth dough. Wrap the dough in foil and let it rest for about 1 hour in the refrigerator.

Preheat the oven to 160ºC.

Roll out the dough into a piece of 1/2 cm thick and stick out with a large glass of circles. Cross smaller circles from the circles so that you have a wreath.

Knead all leftovers of dough again, roll out and also cut out circles. Continue until all the dough is empty.

Place the wreaths on the baking sheet and brush them with the rest of the egg. Bake the cookies in the oven in about 10 minutes until golden brown. Remove from the oven and allow to cool.

In the meantime, whisk the powdered sugar with the lemon juice into a liquid glaze in a deep plate. Dip the top of the wreaths in the glaze, let it drip slightly and let the lemon slices dry for about 1 hour until the glaze has hardened.