Cookies
Description
You can take these tasty cookies to work or school, or on a trip. They’re especially good for dessert or an afternoon snack—children will happily enjoy this treat with cocoa, warm milk, or tea. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients listed. You may use sour cream and butter of any fat content. Chill the butter for 10 minutes so it grates more easily.
- 2
Step 2
Pour the flour into a deep bowl and add a pinch of salt. Grate the butter on a grater directly onto the flour.
- 3
Step 3
Crack the chicken eggs and separate the whites from the yolks. Make sure not even a drop of yolk gets into the whites, or they will not whip properly. Add the yolks, sour cream of any fat content, and vanilla sugar to the bowl with the butter and flour.
- 4
Step 4
Knead a firm shortcrust dough and place it in a bag or cover with plastic wrap. Refrigerate the dough for 15–20 minutes.
- 5
Step 5
In the bowl of a food processor or mixer, whip the egg whites with the sugar and a pinch of salt until you get a creamy mixture. That will take about 4–5 minutes. The important thing is not to overwhip them, or they may separate.
- 6
Step 6
Take the dough out of the refrigerator and roll it into a log, then cut it into pieces of equal size.
- 7
Step 7
Roll each piece of dough into a round disc and spread 1 tablespoon of cream along one edge. Try to leave the dough edge uncovered, without cream, so you can seal it.
- 8
Step 8
Cover with the second piece, then fold or cover over again from the top so you end up with a quarter. Dip a fork in flour and press the edges of the dough—that will form the pattern as well.
- 9
Step 9
Preheat the oven to 180 °C and place the shaped pieces on a baking sheet. You don’t need to grease the sheet—the dough already contains oil. Bake the cookies for 15–20 minutes until golden brown.
- 10
Step 10
Arrange them on a plate and dust with confectioners’ sugar.
- 11
Step 11
Serve the cookies warm with a glass of milk, fragrant tea, or coffee.