WFMW and KTT: Awesome cookie idea

I just polished off a container of cookies from a local bakery. According to the label, they are called "Shoshnim," which means "roses" in Hebrew. They were soooooooooo good. And I had never seen anything like them before, even though the concept is very simple.

• Make one batch of shortbread dough (recipe at link).
• Roll it out thin, like a pie crust.
• Make some sweetened meringue (recipe at link).
• Spread it over the shortbread dough.
• Roll up the dough like a jelly roll or cinamon rolls.
• Cut into one inch rounds.
• Bake until the meringue the that sticks out of the top just starts to turn color.

My guess, since I haven't tried it and am really just making a note of the idea here so that I can find it later (ahem), is that one would set the oven to the temperature indicated in the shortbread recipe, and then keep a close eye on it for doneness, rather than set a timer. It will probably be done in less time than than the baking time set in the shortbread recipe, since everything is in thin layers. I've read that timing the baking for meringues is iffy anyway because of individual variations in oven heating.

These cookies were the perfect combination of crumbly softness (from the shortbread) and sweet crunch (from the meringue), and they develope these really fun nooks and crannies from the air pockets left by the meringue. I bet they'd be even more fun with flavored meringue and/or flavored shortbread!


And that's what's working for me this week!


For more tips and tricks check out We Are THAT Family for Works for Me Wednesday and Kitchen Tip Tuesday at Tammy's Recipes!