Mix and sift together Fainalind, the flour
and the baking powder. Put on the table and
shape a crown.
Place in the center the sugar, the butter,
the yolks, the lemon grated peel and the
vanilla extract.
Mix all these ingredients to make a paste and slowly fold the flour from the crown in. Cover and allow to stand in the fridge for 30'. Stretch the paste on a powdered table, and cut the cookies with paste cutters of different shapes. Place them on a tray which has previously been buttered and floured and spread the egg yolks on.
Bake at medium temperature during 25'. Remove and allow to cool off on a grate. You can save them in well closed jars to avoid wet, if you intend to keep long.
