1) Work the butter with a spatula and then mix it with the spreadable cheese and the seeds taken from the vanilla pod. Join it sugar, then l'egg and whisk until the mixture is soft. Add half of the sifted flour with the bicarbonate is corn starch, the grated lemon zest and 50 ml of juice. Work again with the whisk, then add the remaining flour. Let the mixture rest in the fridge for a couple of hours to firm up.

2) Take small portions from the mixture and shape them between the palms of your hands in order to obtain balls the size of a walnut. Arrange them on 2 plates lined with baking paper, keeping them a little apart. Bake the biscuits a 180 ° for 10 minutes: they will have to remain a little soft and just begin to take color. Let them cool slightly then flatten them a little with the back of a spoon before letting them cool.

3) Prepare one icing mixing it powdered sugar with the lemon juice remained and adding, if necessary, a few drops of water.

4) Dip the cookies upside down in the icing and, after having drained the excess, let them dry on a wire rack until the icing has solidified. Keep the cookies in a tin box no longer than 3-4 days.