My childhood cookies…

Soft buttery dough with sweet meringue, what could be better?!

Ingredients:

• 525 grams of flour
• 200 cubed butter
• 4 tablespoons of powdered sugar
• Half a teaspoon of vanilla
• 3 egg yolks
• 10 grams of baking powder
• 200 ml sour cream/yogurt

Meringue:

• 3 egg whites
• 200 grams of sugar (1 cup)
• instant vanilla pudding
• (If you found strawberry pudding – it is highly recommended!!)

Instruction:

Dough:

1. Place flour, powdered sugar, baking powder and butter in the mixer bowl and mix with a guitar hook until crumbly.
2. Add egg yolks and sweet cream and mix until a uniform and slightly sticky dough.
3. Wrap the dough in plastic wrap and place in the refrigerator for an hour.
   For meringue, beat egg whites and sugar in a mixer for about 7 minutes until you get a stable, white meringue. (Add the sugar gradually.)
4. Add the pudding, continue whipping for 10 seconds until combined and stop.
5. Heat the oven to 160 degrees, static mode.

Start assembling:

1. divide the dough into three.
2. Roll the dough on a well-floured surface into a 1 cm thick rectangle.
3. Spread 1/3 of the meringue in an even layer over the dough.
4. And now comes the rolling part.

There are three options:

1. Divide the dough into long strips and roll.
2. Roll the rectangle into a roll, freeze for 10 minutes, and slice into roses.
3. Roll the rectangle into a roll and cut by crossing a sewing thread, as in the picture.

Baking:

1. Place on a baking tray lined with baking paper with gaps and bake for about 20 to 30 minutes or until the cookies are golden brown.
2. Cool for half an hour, sprinkle with powdered sugar and eat!!!