A few of my favourite things in one cookie.

Whip up some meringue…

Add lemon, pine nuts and poppy seeds.

Bake until blonde…

Sandwich them together with a heavenly cream cheese and lemon cream…

Serve them with a glass of cold milk… or a dainty cup of English tea…

Or a thumping big mug of coffee…

And watch the world go by.

Lemon, Pine Nut and Poppy Seed Cookies

Makes about 16 sandwich cookes

For the Cookies:

115g self raising flour

Pinch of ground ginger

Pinch fine sea salt

2 egg whites

80g caster sugar

55g unsalted butter, metled and cooled

Finely grated zest ½ lemon

35g pine nuts, plus a few extra for sprinkling

½ tablespoon poppy seeds, plus a extra for sprinkling

For the Filling:

60g cream cheese, softened

35g unsalted butter, softened

125g icing sugar, sifted

Finely grated zest ½ lemon

1 teaspoon lemon juice

Make the Cookies:

Preheat the oven to 160° fan-forced. Line a couple of baking trays with baking paper. Set aside.

Sift the flour, ginger and salt into a bowl and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites until soft peaks form. Keep the mixer running and gradually add the sugar, one tablespoon at a time. Whisk until firm peaks form and the mixture is glossy. Use a large metal spoon to fold in the butter, lemon zest, pine nuts and poppy seeds. Fold in the flour mixture in three batches.

Spoon the mixture into a piping bag fitted with a 1.5cm plain tip and pipe 3cm round dollops onto the prepared tray, leaving enough room between the cookies for them to spread a little during baking. Wet a finger, and press the tops of each cookie gently to flatten any peaks. Sprinkle with the extra pine nuts and poppy seeds and bake for 10 – 12 minutes until starting to go golden at the edges. Leave the cookies on the tray for 5 minutes before removing to a wire rack to cool completely.

Make the Filling:

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and the butter together until smooth. Add the icing sugar, lemon zest and juice and continue to beat for a few minutes until light and fluffy.

Spoon the mixture into a piping bag fitted with a 1cm plain tip and refrigerate for 15 minutes to firm it up a little.  Pipe dollops on the flat side of half of the cookies and sandwich them with the other half of, gently twisting the top one as you push down. Refrigerate for an hour before serving.

adapted from here

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