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Parve
Hard
6 Servings
Allergens 
2 Hours, 30 Minutes
Diets
Yield: 12-15 large cookies
1 cup Gefen Peanut Butter or other creamy peanut butter, room temperature
1 cup dark brown sugar
1 cup sugar
2 sticks margarine, softened
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
2 and 1/2 cups Mishpacha Flour
1 cup Kineret Whipped Topping
8 tablespoons powdered sugar, such as Gefen Confectioners’ Sugar
3/4 teaspoon vanilla extract
zest of 1 lemon
1/3 cup lemon juice
Optional: couple drops of yellow food coloring
3 eggs, separated
pinch of salt
1/2 cup sugar
1/2 teaspoon vanilla extract
3/4 cup powdered sugar, such as Gefen Confectioners’ Sugar
1/4 cup ground pistachios
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, beat peanut butter, brown sugar, sugar and margarine.
Slowly add beaten eggs, baking soda, baking powder and vanilla and mix until smooth. On a low speed slowly add the flour and mix until a dough forms.
Spray a cookie sheet with cooking spray. Flatten the dough to fill the cookie sheet.
Bake for 10 minutes until golden. When cool, cut into squares of desired size.
Add whip topping to a mixing bowl and beat on medium speed until stiff. Add powdered sugar, vanilla, lemon zest, lemon juice and coloring (optional).
Add cream to piping bag with a round tip and pipe lemon-cream kisses over the cookies.
Preheat oven to 200 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.
In a mixing bowl whisk the egg whites and salt on medium speed for one minute until foamy.
Gradually add the sugar, one tablespoon at a time, and continue mixing until stiff. Add vanilla extract and stop the mixer.
Add the powdered sugar and ground pistachios and mix by hand.
Add cream to a piping bag with a 1/2-inch round tip. Pipe long strips of cream onto the prepared cookie sheet.
Bake for two to two-and-a-half hours. Let it cool overnight until completely dry.
Carefully break it into sticks and stick them into the lemon-cream kisses at random.
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