Shortcrust Cookies with Meringue and Dried Fruits

Ingredients

• 200 g flour
• 100 g butter
• 40 g sour cream
• 2 egg yolks
• 1/3 tsp baking powder
• 1 pinch salt
• 2 egg whites
• 100 g powdered sugar
• 10 g lemon sugar or 1 tsp lemon juice
• 15 g cornstarch
• 50 g prunes
• 40 g cranberries

Method

1. Process flour, salt, baking powder, and butter into crumbs.
2. Mix sour cream with egg yolks.
3. Combine dry and wet ingredients to form a dough.
4. Divide the dough into 26-28 g pieces and roll into balls.
5. Chill the dough balls for 30 minutes.
6. Finely chop the prunes and cranberries.
7. Whisk egg whites with salt and lemon sugar until frothy.
8. Gradually add powdered sugar and beat until stiff.
9. Gently fold in cornstarch and dried fruits.
10. Fill a piping bag with the meringue.
11. Roll out 3 dough balls thinly, trim the edges and make cuts.
12. Pipe meringue with dried fruits into the center.
13. Fold the dough sheets together.
14. Bake at 200 °C for 10-12 minutes.
15. Dust cooled cookies with powdered sugar.