Put the butter out of the refrigerator so that it softens. The softer the butter, the easier it will be for you to make the dough.
200 g butter
Wash the lemon and grate about 2 tsp of lemon zest. Use a very fine vegetable grater for this.
1 lemon
Beat the egg and put it in a bowl with the butter, flour, birch sugar and lemon zest. Knead the ingredients with your hands until you get an even dough.
200 g butter, 1 egg, 300 g whole wheat flour, 80 g birch sugar, 1 lemon
Form a ball of dough and wrap it with plastic wrap. Put it in the refrigerator for an hour and let it rest.
Knead the dough again after the resting time. Sprinkle flour on the countertop and rolling pin. Roll out the dough until it is about 1/2 cm thick.
Take two round cookie cutters and cut out one big bottom and two little feet each. Bake the bottoms first, it only takes about 10 to 15 minutes. The little feet will be ready after 5 minutes. Let them cool down and start with the topping.
The topping
Mix all ingredients except the beet powder in a bowl. Separate the mixture - about 2/4 stay in one bowl, 1/4 goes into a second bowl and the rest into a third.
250 g curd cheese, 20 g natural yogurt, 1 tablespoon honey
One quarter of the mass remains white. The other two quantities are dyed light pink and intense pink. Depending on your mood, you can take more or less powder.
1/2 tsp beet powder
Spread the pink topping on the large cookies first and the white topping on the small cookies, this works quite well with a spoon.
Then apply the pink mixture to the cookies - for this, use a ready-made piping bag or make one from a package - you can read about how to do this above.
Put the cookies together. And finally make a dab of white icing as a flower on the cookies. Ready are the Easter cookies!