Happy to hear they’re such a hit!

Hand mixing these is not for the faint of heart! (It was 20C in here and after 4 hours the butter wouldn’t get to the 17C I needed!) But I think they’re worth it. My variation was using sea salt, unsweetened yuzu juice and freeze dried yuzu peel. I just really love yuzu!

The sea salt isn’t as fine as table sugar so it comes through the butteriness, sweetness, and sour with an added burst of flavour. I also made the icing a bit thin and used it as a glaze. Even in one of these old and humid Auckland houses, the thin glaze set very well.

If you live somewhere with access to fresh yuzu and try this recipe, please tell me how it goes! If you want to try yuzu and need help finding the unsweetened juice and freeze dried peel, I’m happy to help. ♡

Hi Veronika! Glad to hear that you enjoyed these cookies, but I’m sorry to hear that your glaze didn’t set. If you live somewhere humid, it may affect how your glaze dries. You could try putting the glazed cookies in the fridge to see if that helps the glaze set. Another option is to place wax paper between each layer of cookies to prevent them from sticking to one another, but this may only work if the cookies are at least partially dry. I hope this helps!