Flower cookies filled with rosehip paste and coconut

Name: Flower cookies filled with rosehip paste and coconut
Ingredients: 250 g butter with 80% fat or 250 g pork lard; 220 g sugar; 2 large eggs; 10 ml vanilla extract; 5 g baking powder; 1 g salt; 1 lemon (grated zest); 450 g plain flour; 400 g rosehip paste; 100 g coconut flakes; 50 g powdered sugar

Dessert - Flower cookies filled with rosehip paste and coconut by Silviana N. - Recipia

Flower cookies filled with rosehip paste and coconut are tender sandwich cookies, with the filling showing through the cutout in the middle. I make sure the butter is soft to the touch, but not shiny from the heat. Prep: 30 minutes. Cook: 24 minutes. Rest: 80 minutes. Total time: 134 minutes. Servings: 20. About 330 kcal and 4 g protein per serving.

Ingredients

250 g butter with 80% fat or 250 g pork lard
220 g sugar
2 large eggs
10 ml vanilla extract
5 g baking powder
1 g salt
1 lemon (grated zest)
450 g plain flour
400 g rosehip paste
100 g coconut flakes
50 g powdered sugar

Preparation

1. Mix the softened butter or lard with the sugar and eggs until smooth. 2. Add the vanilla extract, baking powder, salt and grated lemon zest. Gradually mix in the flour. 3. Cover the dough and chill it for an hour. Heat the oven to 180°C. 4. Roll out the dough on a floured work surface and cut out flower shapes. Cut a hole in the middle of half of them, then arrange them on baking paper on two trays. 5. Mix the rosehip paste with the coconut flakes. Bake the cookies one tray at a time, for 12 minutes per tray, until golden. 6. Leave the cookies to cool for 20 minutes. Put filling on the whole cookies and place the flower cookies with holes on top. 7. Arrange the cookies on a platter and dust with powdered sugar.

Notes

Keep the cookies in a sealed container in the fridge for up to 3 days. The flour may need slight adjustments depending on how dry it is, so stop adding it when the dough comes together and rolls out without sticking. The rosehip paste should hold its shape on a spoon; if it’s too soft, mix it with the coconut flakes and leave it for a few minutes to thicken. Small flowers brown faster than large ones, so keep an eye on the color towards the end of baking. Sometimes cold dough cracks when you roll it out; leave it on the counter for a few minutes and try again. Lard can replace the butter in the same amount, and the cookies will have a slightly different texture. They contain gluten, coconut, dairy and eggs. I put them on a platter beside a cup of black tea.