Cristina's Egg Yolk Cookies

1. Preheat your oven to 350°F (180°C).
2. Line a baking sheet with parchment paper.
3. In a stand mixer or using a hand mixer, beat the egg yolks, whole eggs, and granulated sugar on high speed for about 15 minutes, until the mixture becomes thick, pale, and frothy.
4. Gently fold in the lemon zest and sifted all-purpose flour using a spatula, mixing from bottom to top until just combined.
5. Finally, fold in the baking powder until fully incorporated.
6. Using a tablespoon, drop portions of the batter onto the prepared baking sheet, leaving enough space between each to allow for spreading.
7. Bake for approximately 10 minutes or until the cookies are lightly golden (keep an eye on them to prevent overbaking).
8. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
9. In a bowl, whisk the egg white and powdered sugar together until smooth.
10. Gradually add the fresh lemon juice while continuing to whisk until you achieve a fluffy and slightly thick consistency.
11. Once the cookies are completely cool, spread the lemon glaze over the cookies as desired and allow the glaze to set before serving.

Recipe & Photo Credit: Simply by Cristina