We usually eat these cookies in Easter, but in Portugal, you can find them at any festival/fair. This recipe has been in my family for quite a while, some people do it differently but this is how we do it.
They should be kept in an airtight container so they can maintain their fluffiness. The “Royal Icing” that I add doesn’t dry too hard, it stays a little chewy. You can make normal royal icing so it dries hard. It’s your choice.
Ingredients (makes 30 cookies):
1 tsp of baking powder
For the Royal Icing:
2 egg whites
1 tbsp of lemon juice
1 cup of icing sugar (this is approximate, you should add the sugar slowly until the peaks are formed, you might not need the whole cup of sugar.)