Soft and Chewy Lemon Cookies

Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar for 2 minutes on medium low speed. Scrap the bowl down when necessary.
8 oz butter, 5.29 oz sugar
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Add the egg, lemon zest and lemon paste. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.
1 egg, 1 tsp lemon paste, 1 lemon zest
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Gradually add the all-purpose flour baking powder and sea salt. Continue to stir on low until just combined. NOTE: I like to finish this last step with my spatula so I do not overwork the dough.
8.81 oz all-purpose flour, 1/2 tsp baking powder, 1/4 tsp sea salt
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Roll 2 tablespoons of dough between the palm of your hands previously coated with flour.
Place each cookie dough well apart directly on your Large Bonmat and gently flatten the top.
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Preheat oven to 350F/180C.
Bake for 8 minutes (Every oven heats differently, monitor your cookies from 6 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
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Once your Lemon Cookies are out of the oven, let them cool down completely on your baking sheet. Then transfer them onto a cooling rack for the glaze to drip.

Once your cookies have cooled down, prepare the lemon glaze. In a mixing bowl, whisk together the powdered sugar with the lemon juice and milk.
3.17 oz powdered sugar, 0.53 oz lemon juice, 0.35 oz milk, 1/2 lemon zest
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Add a teaspoon of glaze on top of your cookie and grate some zest for decoration.
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Once the lemon glaze has set, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 days). Enjoy & Bon Appétit!