John Myers
Sour Cream Cookies
The perfect sour cream cookies recipe with a picture and simple step-by-step instructions.
- 375 g Flour
- 240 g Butter at room temperature
- 90 g Sour cream 20% fat
- 1 Protein
- 1 Extra fine sugar for sprinkling and rolling
- Knead the flour, butter and sour cream in a bowl with the dough hook of the hand mixer until crumbly. Then continue kneading with your hands until you have a smooth dough. Halve this, shape each half into a 4 – 5 cm thick roll, wrap it in cling film and place in the refrigerator for at least 1 hour. They should be nice and firm for further processing.
- I made the cookies with a cookie stamp. For this, the rolls had to have a diameter of 4 cm and be cut into 8 mm thick slices, as they are pressed to a diameter of 5 cm with the stamp. If you can or want to make them without a stamp, you have to make rolls with a diameter of 5 cm and only cut them into 5 – 6 mm thin slices.
- Preheat the oven to 200 ° O / bottom heat. Place the finished blanks at a distance on a baking sheet lined with baking paper, coat them thinly with egg white and sprinkle lightly with a little sugar. The baking time is 10 – 12 minutes on the 2nd rail from the bottom. They can get a little color on the edge, but otherwise they should stay light.
- After baking, slide the paper onto a grid and let it cool down just enough so that you can touch it, but it is so firm that it doesn’t break. Then put some sugar in a bowl and gently press the biscuits in with their tops while still warm. In this way you get a light sugar crust on top of the previous, light, baked-in crust.
- These cookies are very quick to make and for anyone who doesn’t like it so cute.
- The number of people mentioned above relates to a portion of approx. 45 pieces.
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