Lemon cookies have tiny bits of lemon zest mixed into the sugar and almonds and let stand overnight for flavours to meld; homemade lemon-curd filling.
and last week we made rose cookies with rose-cream-cheese filling. The cream cheese overwhelmed the rose a bit; next time we'll have to just make a buttercream...or figure something else out. Still good, though - and so pink!
We've been using this recipe for our base, working with 28 Tbl. powdered sugar, 8 Tbl ground almonds, and 1Tbl flavouring (27/8/2 for beets) for dry ingredients and 3 egg whites beat with 2 Tbl granulated sugar and a pinch of cream of tartar (plus food colour) for the wet. We let them stand an hour before baking and they develop a great skin. It's working amazingly well, even in this wet northwestern winter.