Name: Hertzog cookies
Yield: 48 servings
Cuisine: Bake
Ingredients: 250.00 g butter soft; 150.00 g sugar; 2.00 eggs extra-large; 5.00 ml vanilla essence; 420.00 g flour cake; 10.00 ml Baking powder; 5.00 ml salt; 600.00 ml jam apricot; 300.00 g sugar; 70.00 g butter; 3.00 eggs; 5.00 ml vanilla essence; 0.00 salt pinch; 160.00 g coconut

Recipe Disclaimer

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Ingredients (14)

Crust

250.00 g	butter — soft
150.00 g	sugar
2.00	eggs — extra-large
5.00 ml	vanilla — essence
420.00 g	flour — cake
10.00 ml	Baking powder
5.00 ml	salt

Filling

600.00 ml	jam — apricot
300.00 g	sugar
70.00 g	butter
3.00	eggs
5.00 ml	vanilla — essence
0.00	salt — pinch
160.00 g	coconut

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Method:

Preheat the oven to 180 ºC (350 ºF).
Spray 4 muffin tins, each with 12 hollows, with nonstick spray.
Beat the butter and sugar for the crust together until light and creamy.
Add the eggs one at a time while beating continuously.
Add the vanilla essence. Sift the dry ingredients for the crust together and add to the butter mixture.
Mix well to form a soft dough. Shape into a ball, cover with plastic wrap and chill for about 15 minutes.
Roll out the dough into a 3-5 mm thick round.
Cut out circles with a 7 cm cookie cutter.
Line the prepared muffin tins with the dough circles.

Spoon 12 ml smooth apricot jam into each hollow.
Beat the butter and sugar together until light and creamy.
Add the egg yolks one by one while beating continuously.
Add the vanilla essence, salt and coconut and blend well.
Beat the egg whites until soft peaks form and fold into the mixture.
Spoon 12 ml of the meringue mixture on top of the apricot jam in the muffin hollows.
Bake for 10 minutes before reducing the oven temperature to 160 ºC (325 ºF).
Bake for another 7-10 minutes or until pale brown on top.
Cool the tartlets slightly in the tins and loosen gently round the edges with a knife.
Turn out on to wire racks to cool completely.
Store in airtight containers.