Snow Cap Cookies
As basic and easy it is to make these shortbread cookies with white, snow-like, caps, they look truly regal and fit any fancy occasion. This pastry might have been born as a time-efficient substitute for the royal Kyiv Cake, borrowing its main twist – the puffy meringue. They are perhaps not the most popular kind of cookies in Ukraine, but they are one of the most impressive for sure. So, they are often seen as the hallmark of dessert bars.
Even looking at these white, silky dainties is mouthwatering. Imagine tasting them and having the meringue melt on your tongue and tickle the taste buds, filling the mouth with sweet sugary juice. These snow cap cookies are truly irresistible. A definite keeper for coffee and tea lovers.
Snow Cap Cookies
- 4 oz all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 4 oz butter
- 3 egg yolks
- 1 tbsp cream
- 3 egg whites
- 5 confectioners' sugar
- 6.5 oz chopped walnuts
- 4 oz flaked coconut
How to make Snow Cap Cookies:
- Preheat the oven to 350 ºF.
- Line baking sheets with parchment paper.
- Sift together the flour, baking powder, and salt. Set aside.
- Whisk the butter and egg yolks in a medium bowl.
- Stir in the cream. Mix in all the dry ingredients to form a light dough.
- Cover the dough and chill for 30 minutes.
- Roll the dough out to 1/4-inch thickness on a floured surface. Cut into small circles. Place onto the baking sheets.
- Whisk the egg whites into soft peaks in a small bowl. Gradually add the confectioners' sugar while whipping into stiff peaks. The meringue mixture is enough for two batches
- Fold in the walnuts and coconut. Spoon some of the meringue mixture on top of each cookie.
- Bake in the preheated oven for approx. 12 minutes or until slightly browned.