Take butter in a mixing
bowl, add castor sugar and cream together with an electric beater till light and fluffy.
Add egg yolk and
vanilla essence and beat well. Add lemon juice, lemon rind, orange zest and refined flour and continue to beat with the electric beater till all the ingredients come together. Lightly knead with your hand and keep it in the refrigerator for 1 hour to chill and set.
Preheat the oven to
180º C. Line a baking tray with butter paper.
Take the bowl out of
the refrigerator, divide the mixture into equal portions and roll them into balls.
Take the egg whites in
a bowl and beat well with a fork. Take the walnuts in another bowl.
Dip each cookie ball in
the egg white and roll only their tops in the walnuts, press lightly and place on the prepared tray.
Keep the tray in the
preheated oven and bake for 20-25 minutes.
Bring the tray out of
the oven and let the cookies cool down. Arrange them on a serving platter and serve with cups of hot tea.