Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Add eggs, then flour and baking powder.
  3. Roll into small balls, put onto a baking tray and pat out flat.
  4. 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.
  5. 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".
Most Helpful

5 5

5 5

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!

5 5

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.