Sour cream shortcrust cookies

Ingredients for 1 servings:

• 500 g flour
• 2 tsp baking powder
• 125 g sour cream, firm
• 1 pinch of salt
• 350 g butter, very cold
• 1 egg yolk
• 1 tbsp whipped cream
• Flour for rolling out
• Granulated sugar for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

from Grandma Helga’s recipe book

Combine flour and baking powder, add sour cream, salt, and small pieces of butter. Quickly knead into a smooth dough, shape into a ball, wrap in foil, and chill for about 30 minutes. Roll out the dough on a floured surface to a thickness of about 3 mm. Choose cookie cutters (e.g., Advent = Christmas trees; Easter = eggs and roosters). Place the cut-out shapes on a baking sheet lined with baking paper. Whisk together the egg yolk and cream and brush over the cookies. Sprinkle with sugar. Bake in a preheated oven at 225 degrees Celsius for about 15 minutes.