For the alphabet P, I chose to do a tea cookie from Poland. Poland, officially the Republic of Poland is a central European country. It shares its boundaries with Germany in the west, the Czech Republic and Slovakia in the south, Ukraine and Belarus in the east and the Baltic sea, Kaliningrad Oblast and Lithuania in the north. I saw a list of cookie recipes at about food website and book marked this recipe. These lemon flavoured cookies are sandwiched with a lemon cream and sprinkled with icing sugar. These cookies are served with a cup of tea for guests. As usual I made them eggless.
As you can see in the snaps I haven’t sandwiched my cookies with the lemon cream. But I did make the lemon cream and sandwiched a cookie, tasted it and felt very happy about the outcome. As the final batch of cookies were in oven and the baked cookies were warm, I left them on kitchen counter to cool so that it will be easy to sandwich the cookies. After 5 minutes I returned back to kitchen to see a cat licking my lemon cream. When it saw me, it ran away through the window and I was almost in tears. My whole batch of lemon cream got wasted. So I just dumped the cream and decided to serve the cookies without any fillings or toppings. Thank God my cookies were safe on another corner of the kitchen. As hubby started hating the icing sugar sifted cookies, I didn’t dust the cookies. They were tasty even when served plain. Last year I boght a press for pedas and today I thought of using it to shape the cookies. I loved the floral pattern the press made on the cookie. I have seen two other designs with the same type of press and am planning to buy them too. The original recipe suggested not to brown the cookies. I removed the first batch according to their suggestion and the cookies were soft. But I wanted crispy cookies. So I left the second batch to brown which produced nice crispy cookies.
Recipe Source: about food
Makes 70 cookies or 35 sandwiched cookies
For The Cookie:
Caster Sugar-2/3 cup
Lemon Juice-2 tsp
Lemon Zest-1 tsp
Flour-2 1/4 cups
For The Lemon Cream:
Icing Sugar-4 cups
Lemon Juice-4 tbs
Lemon Zest-1/2 tsp
Preheat oven to 180°C.
In a bowl cream together butter, sugar and lemon zest.
Add the milk and lemon juice and beat until fluffy.
Add the flour and mix to form a sot dough.
Now take small lemon sized balls and place them on a greased baking tray. With the flat side of a tumbler, press the ball to make it flat. I have used a peda press to get the design on top.
Bake the cookies for 10-15 minutes or until golden brown.
Transfer to wire rack and allow it to cool completely.
Meanwhile prepare the icing.
In a bowl beat together butter, lemon zest and lemon juice.
Add icing sugar one cup at a time and keep on mixing until you get the correct spreadable consistency.
Once the cookies are cool, apply the icing on one cookie and place another cookie on top.
Dust the cookies with icing sugar.
Serve with a cup of tea.