Lemon Cookies

Let's make the dough. In a bowl, cream together the softened butter, sugar, egg, lemon juice, and zest.

Gradually fold in the flour mixed with baking powder, gently bringing the dough together. Optional: a pinch of turmeric for color. The dough should be soft, slightly sticky, and have a creamy consistency. Cover with plastic wrap and chill in the freezer for 40–60 minutes.

Make the filling: whisk together the condensed milk and lemon juice until slightly blended. Transfer to a container, cover with wrap, and chill for an hour.

Lightly oil your hands. Roll the chilled dough into walnut-sized balls. Bake at 180 °C (350 °F) for about 8–9 minutes. Let them cool completely.