In a bowl, add the butter, sugar, grated lemon zest and pinch of salt.

Work well with a fork to blend them together until you have a creamy mixture.

Add the eggs, baking powder and flour and work them in a bit with a fork and then knead by hand.

Continue to knead your dough on a hard surface until you get a smooth ball of dough.

At this stage, cover the dough with plastic cling film, and let it rest in the fridge for 30 minutes.

After letting it rest, sprinkle the work surface with a little flour and roll out the dough with a rolling pin until you get a thickness of 4-5 millimeters.

Turn on the oven in static mode at 190 degrees, and prepare baking sheets with baking paper on top.

In the meantime shape your cookies.

As you cut the cookies, place them on the baking sheet well spaced out.

Recompact the leftover dough from the cutouts and roll it out again to make more cookies until you run out of butter cookie dough.

Bake the cookies in the preheated oven for 10 to 12 minutes. You can definitely take them out of the oven as soon as they start to get the ideal golden color.

Let cool the cookies.