John Myers
Ingredients for 1 servings:
- 230 g butter
- 85 g full-fat cream cheese
- 200 g sugar
- 3 tsp Bourbon vanilla sugar
- 3 tsp vanilla extract
- 1 pinch of lemon peel
- 3 drops of lemon flavor
- 1 pinch of salt
- 330 g flour
- 1 large egg yolk
- 1 jar strawberry jam with vanilla
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 11 minutes; Total time approx. 1 hour 56 minutes
Cream cheese variant, the classic with cheesecake flavor
Beat the softened butter with the cream cheese, sugar, vanilla sugar, vanilla extract, lemon zest, lemon flavoring, and salt until the mixture is light and creamy. Beat in the egg yolks thoroughly, then add the flour and mix everything into a dough. Chill for at least 1 hour. Meanwhile, line the baking sheets with paper and preheat the oven to 180°C (top/bottom heat). Remove the dough from the refrigerator and separate pieces. Form thin rolls and cut them into 7-8g pieces. Roll into balls and place on the baking sheet. Use the handle of a wooden spoon or your index finger to make small indentations in the dough, dipping the handle or finger in flour beforehand if necessary. Bake for approx. 10-11 minutes on the middle rack. Leave on the baking sheet briefly, then let cool on the rack. Heat the strawberry spread and pour it into the indentations while still hot. Allow to set and store in a tin. The indentations will shrink slightly during baking, but you should still add the strawberry spread after baking, as it looks nicer. I’ve tested both methods, and filling it after baking is definitely recommended!
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