JITTERBUGGARE

I’ve actually never made nor had this cookie as far as I can remember so I decided to give it a go.

Its half cookie half meringue! Easy to make and delicious. I flavored mine with pumpkin spice cause lets be honest FALL is here!!! 😍

Crisp cookie with soft meringue how can you not like that! They dont look very fancy BUT dont let looks be deceiving! We all learned never to judge a book by its cover 😂

Lets get to baking!

INGREDIENTS

Makes 20-25 cookies

• 100 g (1 stick) unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1 cup all-purpose flour (add a little extra if your dough is still sticky)
• 1 tsp pumpkin spice
• 1 egg yolk (save the whites in a separate bowl)

MERINGUE

• 1 egg white
• 0,5 cup granulated sugar
• 1/2 tsp pumpkin spice
• 1 tsp vanilla sugar or extract

1. Add your butter, sugar, flour, pumkin spice and egg yolk to a bowl and mix it so it come together. Should be soft but not sticky! Cover with plastic wrap and let sit in fridge for about 30 min.
2. Add your eggwhite to a bowl and whisk with an electric whisk until a foam forms. Start adding the sugar little by little. And whisk until a hard glossy meringue forms. Add vanilla and pumpkin spice and whisk until combined.
3. Add your dough to a floud surface and roll out to a thin rectangle.
4. Spread ALMOST all your meringue onto the cookie sheet and roll together, think cinnamon rolls. (You will have a little meringue leftover to top your cookies with)
5. Transfer to a cutting board and let rest in fridge ehile you preheat the oven to 350 F.
6. once oven is heated take your dough roll out the fridge and cut into 1/4 – 1/2 inch slices (20-25 pieces).
7. Transfer to a sheet pan (2) with parchment paper and top with the rest of your meringue. Bake for 8-10 min. Let cool!
8. Ready to munch!!!!