Preparation for the Cookies

• In a bowl, work the soft butter with the sugar, then add the eggs and the grated lemon zest, working it all until a cream forms.

• Add the salt dissolved in a teaspoon of water and then gradually the sifted flour together with the baking powder, work quickly until the liquids are well absorbed. Pour the dough onto a work surface and work it further until it forms a good smooth but dry dough.

• Let the dough rest wrapped in plastic wrap in the fridge for a few minutes, about 10 minutes.
  Roll out the dough on a sheet of parchment paper forming a rectangle, cut multiple rectangles about 4 x 9 inches in length.

• The larger the rectangle, the bigger the cookies will be; fill each rectangle in the center with mixed jams (strawberries, cherries, blueberries, peaches), marmalade, or lactose-free cream.

  

• After placing a good central dose, close the edges and cover the filling to form a roll. Make about 3-4 rolls and transfer them with all the parchment paper onto a baking sheet.
  

• COOKING
  Bake the filled cookie rolls in a preheated oven at 350°F for about 15 minutes with fan and 20 minutes in a static oven.
  Adjust according to your oven’s power; they should be just golden.

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• Remove the slightly golden rolls from the oven, let them cool a bit, then cut them to your preferred thickness, place them on a tray, and sprinkle with powdered sugar.