Suurlemoenkoekies

suurlemoenkoekie, lemon shortbread cookie

Shortbread cookie with lemon filling

This was possibly my favourite recipe from last Christmas, originally from Sarie, 10 November 1993.

Yield: 20 cookies

Ingredients:
125 g butter
1/2 cup (125 ml) icing sugar
1 t (5 ml) vanilla
1 cup (250 ml) self-raising flour (see substitute)
1/2 (125 ml) cup cornstarch
2 t ( 10 ml) grated lemon peel
1 t milk

Filling:
4 T (60 ml) cream cheese (or smooth cottage cheese)
2 T (30 ml) castor sugar (or regular Canadian sugar)
1/2 t (2.5 ml) grated lemon peel
2 T (30 ml) chopped sultanas
1 t (5 ml) egg yolk

To Brush:
Egg yolk

Method:

  1. Cream butter and sugar till light and creamy
  2. Add flour, cornstarch and lemon peel.
  3. Mix well.  Add milk if needed.
  4. Wrap dough in cling wrap and leave in fridge to rest
  5. Roll dough to a thickness of 3 mm and press circles of about 60 mm in diameter
  6. Filling: Blend cream cheese, sugar and peel.  Add sultanas and egg yolk.
  7. Spoon half a spoon of filling in centre of each circle.
  8. Place a second circle on top and press the edges together with a fork.
  9. Place on greased cookie sheet and brush with egg yolk.
  10. Bake for 12 – 15 minutes in preheated oven at 180 degrees C (350 degrees F)

Leave a comment

Filed under Cakes, Cookies, Pies, Christmas / Kersfees

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s