BGM：
The Easy Winners（E’s Jammy Jams）→ https://www.youtube.com/audiolibrary/music?nv=1
Jazz Me Blues（E’s Jammy Jams）→ https://www.youtube.com/audiolibrary/music?nv=1
Wake up（Anonyment）→ https://dova-s.jp/bgm/play12149.html
5cm in diameter for about 15 pieces.
■ Dough
60g unsalted butter
35g icing sugar
A pinch of salt
1 egg yolk
1/2 lemon zest
25g almond powder
100g cake flour
■Icing
100g icing sugar
16g lemon Juice
Pistachio chopped to size
[Prep]
Let the butter come to room temperature.
Preheat the oven to 170°C before cutting out the mold.
How to make it.
■Cookie Dough
(1)Mix the butter with a rubber spatula to a smooth consistency.
Add powdered sugar and salt and mix.
(2)Add the egg yolks and mix, then add the almond puddles.
(3)Scrape off the lemon zest and add it to the mixture.
(4)Sift in the cake flour and mix to form a dough with a fold.
Knead the dough here and pay attention to the contents you like.
(5) Wrap the dough in plastic wrap and rest in the refrigerator for at least 1 hour.
(6) Break the dough into small pieces on a table and quickly roll out the dough into a flat surface.
(7) Roll out the dough to a thickness of 5 mm and chill in the freezer for about 15 minutes.
(8)Cut out the dough with a 5cm diameter die and place it on a baking sheet. Roll out the rest of the dough in the same way.
(8)Bake in the oven at 170℃ for about 20 minutes.
Check the color of the dough and turn it over.
(10)After baking, cool until completely hot.
■Icing
(1)Sift the powdered sugar into a bowl.
(2)Squeeze the lemon juice and add it to (1), straining the seeds and other ingredients.
(3)Mix well. Knead the mixture until it becomes white.
(4)Spread the icing on top of the completely cooled cookies with a spoon, and finally, sprinkle the chopped pistachios on top. Spread them around.
(5) Allow to dry until completely dry.
