Potato cookies with lemon cream
10 servings
80 minutes
Potato cookies with lemon cream are an unusual treat that combines the tenderness of potatoes with the refreshing tartness of lemon. The origins of this dessert trace back to culinary experiments in American cuisine, where simple ingredients are transformed into something exquisite. Potatoes make the cookies soft and slightly moist, while the lemon cream adds airiness and a zesty freshness. The crunchy sugar crust contrasts with the delicate texture, creating a harmony of flavors. These cookies are perfect with a cup of tea or coffee and make an excellent dessert for festive tables. They can also be used as a base for various creamy fillings, enhancing the flavor even more. The simplicity of preparation makes this recipe accessible even for beginners in cooking.
1
Peel the pre-cooked potatoes, grate them, and mix with egg, sugar, vegetable oil, baking soda, and flour. Then salt and roll out to a thickness of a finger.
- Potato: 500 g
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Baking soda: pinch
- Wheat flour: 100 g
- Salt: pinch
2
Cut circles from the dough, sprinkle them with sugar, and bake in the oven at medium heat. Pair the finished cookies with lemon cream.
- Sugar: 1 tablespoon
- Lemon cream (creme): to taste
