Sour Cream Cookies
Ingredients:
- Butter (softened, at room temperature) — 3.5 oz
- Sour cream (any fat content) — 7 oz
- Sugar — 3/4 cup
- Vanilla sugar — 1 tbsp
- Eggs — 2 pcs
- Flour — 3.5 cups
- Baking powder (can be replaced with 1/2 tsp of baking soda, mixed in sour cream) — 1.5 tsp
- Sugar (poppy seeds, raisins, powdered sugar) — optional
Preparation:
- Sift the flour and mix with the baking powder. Beat the eggs with sugar using a whisk.
- Add the softened butter and mix well.
- Incorporate the sour cream and mix thoroughly again. Gradually add the flour with baking powder to the egg-sour cream mixture and knead a soft, non-stiff dough. The dough will be sticky to the touch. Add enough flour to the dough so that you can form it into a ball, dust the dough well with flour on all sides, and place it in a plastic bag. Refrigerate the dough for 2-3 hours.
- Roll out the chilled dough on a floured surface to a thickness of about 1/3 to 1/2 inch and cut out cookies using a cutter (dip the cutter in flour) or a glass. If you don’t have cutters, you can cut the dough into diamonds or squares. Dip the cookies in a sugar-poppy seed mixture or sprinkle with powdered sugar after baking. Arrange the cookies on a dry baking sheet. Bake for 15–20 minutes at 356°F (baking time depends on the thickness of the cookies). The cookies turn out soft, crumbly, and very filling.
Enjoy your meal!
