First of all, cream the butter with the sugar, then first incorporate the egg yolk and then the sifted powders (flour, yeast, spices), working until you obtain a homogeneous dough.
Create many balls no larger than a walnut, place them on the baking tray lined with baking paper, well spaced between them, and flatten them with the bottom of a glass, then cook in a preheated ventilated oven at 180°C for about 10 minutes or until the edges they will not be slightly golden (don’t worry if the biscuits are still soft, they will take on consistency once cold) and let them cool completely.
Prepare the icing: start whipping the egg white, then add lemon and sugar and mix until you obtain a smooth mixture.
Then proceed with the icing of the biscuits: I iced half of them and added some sprinkles to create a decoration.
Let sit at room temperature for at least 1-2 hours or until the icing is completely dry.
The Christmas pudding cookies are ready, all you have to do is serve them.
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