- 1 Lemon
- 4 ounces fine Whole-wheat flour (or pastry flour; plus more for dusting)
- 4 ounces Butter
- 2 ounces Sour cream
- 4 ounces Quince jelly
- 3 ounces Powdered sugar
Rinse lemon in hot water, wipe dry and finely grate zest. Beat together flour, butter, sour cream, half the lemon zest and 1 pinch of salt with a hand mixer until smooth.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Divide dough into 3 portions and roll out each on a floured work surface to 5 mm (approximately 1/4 inch) thick.
Cut dough into star shapes. Knead together dough scraps, roll out again and cut into more stars.
Place stars on parchment-lined baking sheets. Bake in oven at 180°C (fan 160 °C, gas: mark 2-3) (approximately 350°F) until golden brown, about 10 minutes. Remove from oven and let cool commpletely on a cooling rack.
Heat quince jelly in a small pot, stirring until smooth.
Spoon 1/2 teaspoon jelly on half of the stars, in the centers.
Top with remaining stars and let set.
Squeeze juice from lemon. Mix together 2-3 tablespoons lemon juice, powdered sugar and remaining lemon zest in a small bowl. Spoon icing on top of cookies and let set before serving.