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More Eggless Cookies

Filled Cookies

Pistachio Lemon Cushions

Preheat the oven to 190C/375F/Gas mark 5

Beat the butter, rind and sugar in a small bowl, until light and fluffy. Stir in the sifted flours with the juice, mix to a firm dough. Turn the dough onto a lightly floured surface, knead gently until smooth. Cover, refrigerate for 30 minutes.

Roll the dough between sheets of greaseproof paper until 4mm thick. Cut 4cm rounds. Place half the rounds about 3cm apart on greased baking trays. Place ½ level teaspoon of the filling onto the centre of each round. Top with another round. Brush the edges with sour cream and press together. Brush the tops with a little more sour cream, sprinkle with the demerara sugar. Bake for about 10 minutes or until lightly browned; cool on the trays.

Cream Cheese Filling: Beat the cheese, butter and lemon rind in a small bowl until smooth, stir in the nuts.