Whether it’s a treat for a solo tea or a large afternoon tea party, we have an idea. The idea is inspired by a very old family recipe of Renata’s, which we are more than happy to share with you. We hope you remember the classical yet modern table setting created by Renata. As her family history goes, these cookies are inseparable from traditional celebrations and big weddings. By the way, in Lithuania linen accessories have always been the number one choice for these occasions.
Let’s get back to traditional cookies now. They are extremely tasty, crunchy and soft at the same time. Their softness comes from creamy filling based on egg whites. A meringue decoration on the top of every cookie is definitely the first thing to be eaten.
For 40-50 cookies you will need:
- 2 egg yolks
- 200 g butter
- 200 g sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
For the filling:
- 2 egg whites
- 1 cup sugar
As you probably can imagine, the pastry is one of the most important aspects of any dessert, so let’s start with that. Put together the flour and the baking powder. Add butter and mix with an electric blender. Pour sour cream, add egg yolks, and finish the pastry. When the pastry is ready, wrap it in cling film and rest in the fridge to freeze.
While your pastry is resting, prepare the filling. Whip up egg whites with sugar until stiff peaks form. After that split your pastry into four parts. Roll out each part to form four ovals. Then, use a knife to cut out 12 equal triangles. Put a thin layer of whipped egg whites on every triangle. Roll them up starting from the wider side. Place a sheet of parchment paper and put your cookies on it. Bake them at 180ºC for about 15 minutes in the oven.
Last but not least, take your almost-ready cookies out and decorate them with the whipped egg whites. Use a piping bag or a syringe to form elegant meringues. Put your cookies into the oven for 5 min for a final touch.
Decorate your table with linen accessories and get ready for discovering a taste you will never forget. All recipes have been taken from Renata's book "My Childhood Treats".