So fluffy, that they softly fall apart in your mouth.
for 16 cookies
175 g butter, soft
30 g confectioners’ sugar
1 tsp vanilla extract
135 g all-purpose flour
25 g cornstarch
for the filling
60 g butter, soft
125 g confectioners’ sugar
3 tsp lemon juice
Beat 175 g soft butter with 30 g confectioners’ sugar and 1 tsp vanilla extract until light and fluffy.
Fold in 135 g all-purpose flour and 25 g cornstarch.
With a piping bag put a bit of the batter, like 3 cm big, onto the baking sheet.
Leave some space between the batter.
Preheat oven to 180°C for 12 – 14 minutes.
Allow cookies allow to cool
Beat 60 g soft butter with 125 g confectioners’ sugar and 3 tsp vanilla extract until light and fluffy.
Frost half of the cooled cookies at the smooth bottom side.
Put the other half on top of the frosted cookies.