Nonplusultra

Prepare shortcrust pastry as described in the basic recipe and cut out round cookies. For the egg white mixture, beat egg whites with fine crystal sugar until stiff. Mix in the powdered sugar with a wooden spoon. Fill the mixture into a piping bag with a serrated or smooth nozzle and pipe small dots onto the unbaked shortbread cookies. Place on a prepared baking sheet and bake in a preheated oven at 155 to 165 °C for 10 to 12 minutes until light brown. Spread half of the cooled cookies with jam on the smooth side and place the other half on top. If desired, dip up to half in chocolate icing or decorate with it. Variations: You can put some cranberry jam on one part of the cookies in the center and then drizzle the egg white mixture on top of the jam. Try adding a few drops of rose oil (available at pharmacies) to part of the egg white mixture. Your taste buds will be delighted.Chocolate glaze:Melt chocolate glaze over a water bath or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir it in.

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