Lemon Cookies

1. Rub the lemon skin with salt, dry it, and grind it until smooth.

After softening the butter, add fine sugar and beat until the color becomes lighter and the volume increases.

3. Add the egg mixture in batches, stir well each time before adding the next one.

4. Sieve the low gluten powder into the butter.

5. Add lemon peel crumbs and stir until there is no dry flour.

6. Put the batter into a decorative bag and squeeze it into a baking tray.

7. Preheat the oven at 180 degrees, top and bottom heat, middle layer, and bake for about 20 minutes.