Sour cream cookies
Description
For making cookies, it’s best to use high‑fat sour cream; this is the key to soft and tender cookies. Also, you shouldn’t add extra flour, otherwise the cookies will be dry and hard. Good luck with the preparation.
Instructions
- 1
Step 1
1. Prepare chilled sour cream and margarine. The amount of flour may vary, depending on the type and moisture, and the size of the egg. Let’s get started!
- 2
Step 2
2. In a deep bowl, combine part of the flour (about one cup) with the leavening agent, add sugar and margarine. Rub the mixture with your hands into crumbs.
- 3
Step 3
3. Add sour cream and a raw egg. Mix well. The batter will be a bit runny, and now add the remaining flour in portions.
- 4
Step 4
4. Knead a non‑stiff dough. It should not stick to your hands. Wrap the dough ball in a couple of layers of cling film and place it in the refrigerator for 2–3 hours.
- 5
Step 5
5. Remove the dough, carefully peel off the plastic wrap and roll it out on a flour‑dusted table. The thickness of the sheet is about 5 mm. Cut out the cookies with cutters and place them on a baking sheet.
- 6
Step 6
6. To prevent the cookies from sticking, it’s best to use parchment paper or foil. Put the cookies in a hot oven for 15–20 minutes. Temperature: 180 °C. Make sure the cookies are fully baked and do not burn. Adjust the time as needed; the larger the cookie, the longer it will require.
- 7
Step 7
7. Transfer the finished cookies onto a baking sheet. Let them cool. Decorate to your taste. You can drizzle with icing, chocolate, or simply dust with powdered sugar. Enjoy!