Instructions:

Prepare the Hard-Boiled Eggs:

Place the eggs in a saucepan, cover with cold water, and bring to a boil.

Once boiling, reduce the heat and let them cook for about 10 minutes.

Remove from heat, drain, and cool the eggs in cold water.

Peel the eggs and separate the yolks from the whites.

Set aside the yolks for the dough; you can use the whites in other recipes.

Prepare the Dough:

In a large bowl, combine the flour, potato starch, icing sugar, salt, vanilla powder (or vanilla seeds), and lemon zest.

Add the cold, cubed butter to the dry ingredients.

Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Crumble the hard-boiled egg yolks into the mixture.

Mix until the dough comes together. If it's too dry, add a teaspoon of cold water at a time until it forms a smooth dough.

Chill the Dough:

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period helps the dough relax and makes it easier to roll out.

Shape the Cookies:

Preheat your oven to 170°C (340°F).

Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the dough to about 5mm thickness.

Use a flower-shaped cookie cutter to cut out the cookies.

Place the cookies on the prepared baking sheet.

Bake:

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let them cool completely on a wire rack.

Serve:

Once cooled, dust the cookies with icing sugar before serving.

Variations and Tips:

Flavor Enhancements:

Add a teaspoon of finely ground almonds or hazelnuts to the dough for a nutty flavor.

Incorporate a teaspoon of cocoa powder for a chocolatey twist.

Dietary Substitutions:

For a gluten-free version, substitute the "00" flour with a gluten-free all-purpose flour blend.

Use dairy-free butter substitutes for a vegan option.

Storage:

Store the cooled cookies in an airtight container at room temperature for up to a week.

For longer storage, freeze the unbaked dough. Shape the cookies, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.