Jamaica Cookies
Description
Homemade treats for tea. Grind nuts in a coffee grinder into fine crumbs. Take ready-made shortcrust pastry and mix it with the nuts. Roll out the dough thinly (0.4–0.5 cm) and cut out cookies using a metal cookie cutter. Preheat the oven to 180°C. Grease a baking sheet with oil and brush the cookies with egg. Bake for 25–30 minutes. While the cookies are baking, beat chilled egg whites with lemon juice until fluffy. Gradually add powdered sugar, finely grated lemon zest, and vanilla sugar while beating. Spoon the resulting meringue mixture onto a greased baking sheet. Bake the meringues at 180–190°C for 1.5 hours. In my opinion, it's better to make the meringues a day before preparing the cookies, so they have time to dry thoroughly. Prepare the sour cream cream. Take sour cream, butter, sugar, and vanilla sugar in the specified proportions and mix well using a mixer. Assemble the cookies. First, spread each shortbread base with the cream made from sour cream and butter. Then place slices of banana, kiwi, or cherries on the cream, add another layer of cream, and finally top with a meringue. You can decorate the finished cookies with chocolate drops or whipped cream.