Angel Wings Cookies

Preheat your oven to 350°F (175°C) without convection.

Separate the egg whites from the yolks.

Combine the butter and yogurt with the egg yolks, mixing well.

Add the flour and baking powder, kneading into a firm, non-sticky dough. Cover with plastic wrap and chill in the refrigerator for 30 minutes.

Whip the egg whites into a stiff meringue, gradually adding the sugar.

Gently fold in the lemon zest, being careful not to deflate the mixture.

Divide the dough into 12 to 15 portions.

Roll each portion into a rough circle, placing a spoonful of lemon meringue in the center.

Fold the circle in half into a crescent shape, gently pressing the edges around the filling.

Fold the crescent in half once more using a skewer or toothpick without pressing too firmly, and arrange on a baking sheet lined with parchment paper.

Bake at 350°F (175°C) for about 20 minutes until lightly golden.