Bulgarian Yogurt and Lemon Kurabiiki

Grate the zest from ¹/₄ piece Lemon and gently melt 20 gr Butter, letting it cool to lukewarm.

In a small bowl, stir ¹/₄ tsp Baking Soda into 25 gr Cow Yogurt 4% and leave for 2 to 3 minutes until foamy.

In a mixing bowl, beat ¹/₂ piece Eggs size M with 24 gr Sugar, the melted butter, the prepared lemon zest, 1 ml Vanilla Extract, and ¹/₄ tsp Table salt until pale and smooth.

Fold the activated yogurt into the egg mixture, then gradually incorporate 80 gr Flour to form a soft, pliable dough.

Preheat your oven to 180°C (350°F), shape the dough into round cookies of approximately 50 grams each, and place them spaced apart on a parchment-lined baking sheet.

Whisk the remaining ¹/₄ piece Eggs size M with 3 ml Milk and brush the tops of the shaped cookies evenly.

Sprinkle the remaining 6 gr Sugar generously over the brushed cookies to create a textured crust.

Bake at 180°C (350°F) for 15 to 18 minutes until lightly cracked and golden, then allow to cool slightly before serving.