I saw these cookies on Pinterest and wanted to try them. However, the recipe was in Croatian. So I copied it into google translate and got part recipe, part gobbledygook. So I looked for another recipe. I couldn’t find anything in English, but found a second recipe and a YouTube video (both in Croatian). Between the three I was able to piece together a close approximation of the recipe, and while my lemon shaping could use work, the cookies were divine.
Here’s how to make them. First mix together the egg yolks, butter, sugar, lemon zest, vanilla and milk. In a separate bowl, combine the dry ingredients. Slowly add the dry ingredients to the wet, mixing thoroughly to form a dough. Knead the dough about 10 times, form it into a ball, cover with plastic wrap and refrigerate for 2 hours.
Meanwhile, make the filling. Beat the egg whites until fluffy. Slowly add the sugar whole continuing to beat the mixture. Add in the rum extract, vanilla and lemon zest. Then fold in the almond meal. Refrigerate until ready to use.
Roll the dough out to 1/8th inch thickness and cut 2 inch circles using a cookie cutter or jar lid.
Place about 2 tsp of filling in the center of the dough circle. Fold over and pinch closed. Turn cookie seam side down and shape into a lemon. (Ensure the dough has pinched closed to that the cookies don’t break open when baking).
Bake on parchment/baking paper at 350 degrees for 20-25 minutes or until golden brown. Allow to cool completely.
Make a three bowl station. Fill two with milk and one with sugar. Color one milk bowl green and one yellow with food dye.
Dip the ends of the cookies into the green dye and the submerge the whole cookie batter the yellow dye. Then roll the top of the cookie in the sugar. Allow to dry.
Enjoy! These cookies have made my Christmas baking list. The next time I make them I will make the lemon ends more pinched and long to prevent them from disappearing when I bake them.
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- 3 1/2 cups flour
- 1/4 cup vegetable shortening room temperature
- 1/4 cup butter room temperature
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp vanilla
- 2/3 cup milk
- 1/2 tsp salt
- 2 egg yolks
- 1 tsp lemon zest
- 2 egg whites
- 3/4 cup sugar
- 2 tsp vanilla
- 2 cups almond meal
- 1 tsp lemon zest
- 1/4 tsp rum extract
- 1 cup milk
- 1/2 cup sugar
- yellow food coloring
- green food coloring
Combine the egg yolks, shortening, butter, sugar, milk, vanilla and lemon zest in a large mixing bowl.
In a separate bowl, combine the flour, baking powder and salt.
Add the flour mixture to the wet ingredients in portions, mixing well in between each addition to form a dough.
Turn the dough out onto a lightly floured counter and knead 10 times. Cover with plastic wrap and refrigerate for two hours.
Meanwhile make the filling:
Beat the egg whites until fluffy. Add the sugar slowly in portions, beating well in between each addition.
Beat in the lemon zest, vanilla and rum extract.
Fold in the almond meal. Refrigerate until ready to use.
After 2 hours, remove the dough from the fridge. Roll out to 1/8 inch thickness.
Cut 2 inch round circles in dough using a cookie cutter or jar lid.
Fill each circle with approx. 2 tsp of filling.
Fold dough circle in half and pinch closed (pinch close tightly to prevent it breaking open when shaping and baking).
Turn cookie over so seam side faces down. Pinch ends to make a lemon shape.
Bake at 350 degree,s on a parchment lined cookie sheet, for 20 minutes or until golden brown. Cool.
Make the coloring stations:
Use three bowls. Put the sugar in one bowl and split the milk between the other two bowls. Color one bowl green and one bowl yellow with the food dye.
Dip the ends of the cookie in the green dye, then roll the whole cookie in the yellow dye.
Roll the top of the cookie in the sugar and allow to dry.