Christmas Cookies with Egg Yolks
Baking and Desserts • European
Description
It's really fun to make cookies with transparent colored windows. For this, chop the candies (sorted by color) in a blender in advance, and five minutes before the cookies are done baking, take them out, fill the holes with crushed candies using a small spoon, and then put them back in the oven for another five minutes. Don't overbake! If they have melted, take them out. Let them cool on the baking sheet, then remove. They store wonderfully; I make them about two weeks before Christmas and keep them sealed in a glass container.
Ingredients
- Butter 5 oz
- Whole egg 2 pieces
- Sour Cream 1 tablespoon
- Powdered Sugar 5 oz
- Salt a pinch
- Baking Powder 1 teaspoon
- Wheat Flour 15 oz
Step-by-Step Guide
Step 1
Cream the softened butter with powdered sugar and egg yolks.
Step 2
Add 1 heaping tablespoon of sour cream.
Step 3
Add salt and half of the flour. Mix well.
Step 4
Add the baking powder, mix, and then add the remaining flour. Knead the dough and refrigerate for 30 minutes (in a bag).
Step 5
Take the chilled dough out of the refrigerator in portions and roll it out to about 6–8 mm thick.
Step 6
Cut out any shapes and bake at 355°F.
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