Sour cream cookies (shortbread)
Description
To make delicious shortbread cookies, the most important thing to know is that the butter must be cold, absolutely. If you are kneading the dough by hand, your hands should also be cold—dip them in ice water first, then dry them off. This cookie dough does not spread while baking, but rises upwards instead, so you can place the cookies close together on the baking sheet. The baking is done. Serve at the table.
Instructions
- 1
Step 1
1. In a bowl, mix flour, sugar, baking powder, and salt. Cut the butter into small cubes and add to the bowl with flour. Rub everything together into crumbs.
- 2
Step 2
2. Add heavy cream and sour cream, mix everything thoroughly.
- 3
Step 3
3. The resulting dough should look slightly ragged.
- 4
Step 4
4. Transfer the dough onto a floured surface and knead with cold hands. Roll the dough with a rolling pin into a thick rectangle and fold it several times. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- 5
Step 5
5. Preheat the oven to 200 degrees. Grease a cast-iron skillet with oil. Remove the dough from the refrigerator and roll it out into a 2.5 cm thick rectangle. Take a round cookie cutter.
- 6
Step 6
6. Cut out the cookies.
- 7
Step 7
7. Place the cookies on a cast-iron skillet, don't worry about placing them close to each other.
- 8
Step 8
8. Place the skillet in the oven and bake for 20-25 minutes until golden brown.
- 9
Step 9
9.