Prep 40 mins
Cook 15 mins
We used to spend many of our holiday's on a high country sheep station in NZ, and Myra McKinnon, the farmer's wife used to make these cookies (as a kid I would sometimes help her too) She, sadly is no longer with us. but I thought her recipe deserved sharing.
- Cream butter and sugar.
- Add eggs, then flour and baking powder.
- Roll into small balls, put onto a baking tray and pat out flat.
- Make a hole in one of a pair (I use the lid of an essence bottle) Bake at 350 F (180 C) for 12-15 minutes or until*just* starting to turn from creamy colour to very light brown.
- Store in an air-tight container and spread with raspberry jam just before serving so that you have a"bottom" section of the cookie without a hole, and the"top" with a hole in it so that the jam shows through These dissapear so fast that I never take note of how many I get in a batch: it also makes a difference how large or small you make the balls, therefore the yield is a"guess-timate".
These are fun to make and fun to eat! The dough was so easy to handle! I overbaked the first batch, but the next two batches came out great, still soft and not over browned. I have only tried them warm and can't wait to see what they taste like later! Thanks for posting this fun and yummy recipe!
Wonderful and light! These came together so easily and turned out so perfectly! I love how these cookies aren't too sweet and aren't too flour-y. Just awesome. Thanks for sharing this recipe. I know that I will be making it again and again.