Cooking description:
When making cookies, you should pay attention to kneading the dough, it is important not to "hammer" it with flour. Therefore, the flour must be added in portions and stirred well each time. The second point is the filling. When forming cookies, it must be laid out no more than 1/2 tsp. for 1 product, so that the filling does not run out and burn.
Purpose: For an afternoon snack
Main Ingredient: Fruit / Lemon / Dough / Shortcrust pastry
Dish: Baking / Cookies / Sweet
Ingredients:
- Butter - 200 grams (or spread)
- Powdered sugar - 120 Grams
- Eggs - 2 Pieces (2 yolks - in the dough, 1 protein - in the filling)
- Wheat flour - 250-320 grams
- Starch - 1 tbsp. spoon (with a slide)
- Lemon - 1 Piece (medium size)
- Vanillin - To taste
- Cardamom - To taste (ground, optional)
- Salt - 1 Pinch
- Baking powder for dough - 1/4 teaspoon
Servings: 3-4
How to make Lemon Filled Cookies
Prepare the required ingredients.
Transfer the oil at room temperature to a bowl. Add the icing sugar and beat until smooth.
Divide the eggs into whites and yolks.
Add yolks, vanillin, cardamom, baking powder to the butter mass. Whisk again.
Add 250 grams of flour to begin with and start kneading the dough. Add the remaining flour in portions, if necessary. The dough should be soft and tender, but not sticky to your hands.
Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.
While the dough is in the refrigerator, make the filling. Scald the lemon with boiling water. Cut into pieces, remove seeds and transfer to blender. Punch as small as possible.
Add sugar to taste to the lemon mass (I added 3 tablespoons), egg white and punch again in a blender.
The finished filling should be in the form of a fluffy white mass. Leave at room temperature.
After the time has passed, remove the dough from the refrigerator. Roll a roller out of it.
Using a knife, cut the dough into 18-20 pieces. In the palm of your hand, knead a piece into a cake.
Put 1/2 tsp on one half of the flat cake. lemon filling (you should not put more filling, otherwise it will flow out and burn), cover with the second half of the dough and lightly press the edges of the cookies. Repeat this process with the rest of the blanks. Transfer the prepared cookies to a baking sheet covered with paper and bake in an oven preheated to 180 degrees for 12-15 minutes.
Put the finished cookies in a vase and refrigerate, but they are also very tasty when warm.
Serve the cookies with your favorite drinks. Enjoy your meal!
Chef's advice:
You can use ground ginger or cinnamon instead of cardamom.