Sour Cream Shortbread Cookies
Baking and Desserts • European
Description
The dough will stick to your hands while mixing, but don't be alarmed. Add enough flour to the dough so that you can form a ball.
Ingredients
- Butter 5 oz
- Sour Cream 5 oz
- Sugar ¾ cup
- Vanilla salt 1 tablespoon
- Farm fresh eggs 2 pieces
- Wheat Flour 10 oz
- Baking Powder 1½ teaspoons
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Sift the flour and combine it with the baking powder. Whisk the eggs with the sugar using a whisk. Add the softened butter and mix well. Add the sour cream and mix again thoroughly.
Step 2
Gradually add the flour with baking powder to the egg-sour cream mixture and knead a soft, not too stiff dough. Dust the dough with flour on all sides and transfer it to a plate.
Step 3
Refrigerate the dough for 2–3 hours.
Step 4
Roll out the chilled dough on a floured surface to a thickness of 4–8 mm and cut out cookies using a cookie cutter (dipped in flour) or a glass. If you don't have cookie cutters, you can cut the dough into diamonds or squares.
Step 5
Place the cookies on a dry baking sheet.
Step 6
Bake for 15–20 minutes at 355°F (baking time depends on the thickness of the cookies).
Step 7
Sprinkle the finished cookies with powdered sugar.
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