Sour Cream Cookies - combinegoodflavors.com

Prep Time:45

Cook Time:15

Cooling Time:1

Total Time:2

Cut the cold butter into small cubes and put the butter pieces into the mixing bowl of your kitchen machine.
⅔ cup Unsalted butter
Add flour and sour cream to the butter and rub the ingredients together with your fingers until you get a rough dough.
2 cups Cake flour, ⅔ cup Sour cream, ⅔ cup Unsalted butter
After that, let the kitchen machine, equipped with a dough hook, knead the dough at medium speed until a smooth, soft dough forms.
Wrap the finished dough in a plastic wrap and chill it in the fridge for an hour.
Preheat your oven to 356 °F // 180 °C top/bottom heat. Cover the baking sheets with parchment paper and set aside.
Sprinkle some flour on the work surface before rolling out the dough.
Flour for the work surface
Roll out the dough thinly with a rolling pin and cut out the cookies.
Place the cut-out cookies on the prepared baking tray with baking paper.
Knead the dough that remains after the first round of cutting, roll it out and continue cutting until there is no more dough left.
Now separate the egg into two mugs or plastic bowls. Keep the yolk for the sour cream cookies and store the egg white.
1 Yolk
Brush the cookies with egg yolk and sprinkle them with nib sugar.
Nib sugar
Bake the cookies on the middle rack for about 15 minutes. Once they have a golden color, they are just right.
Let them cool before storing them in an airtight cookie tin lined with parchment paper.

Calories: 58kcal

Servings: Cookies

Author: Nora