LEMON PILLOW RECIPES

Steps:

• Divide dough into small balls and roll to 1/8 inch thick. The rounds should be 3-4 inches wide. Let dough rest 20-30 minutes.
• Pre-heat oven to 400 degrees.
• In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Remove from nuts from pan but leave any remaining butter.
• Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned - about 8-10 minutes. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Let mixture cool slightly.
• Place 1 tablespoon of the filling into the center of each round. (A stainless steel scoop is great for this step.)
• To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal.
• Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Repeat until you run out of dough.
• Place filled triangles on a greased baking sheet (or one lined with a silicone baking sheet) and bake for 15-20 minutes or until bottoms are lightly browned.
• Remove from oven and lightly brush with melted clarified butter.
• Serve with plain yogurt.

Steps:

• In large mixer bowl, beat eggs at high speed until thick & lemon colored.
• Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
• On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
• Cut cookies apart between patterns.
• Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
• When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
• Remove to wire racks to cool.
• Store cookies in a tightly covered container with some anise seeds.
• Flavor develops fully after about 2 weeks.