Sour cream shortbread cookies
4 servings
255 minutes
Sour cream shortbread cookies are a delicate treat that carefully preserves the traditions of European cuisine. Its origins trace back to home baking when housewives sought ways to make cookies airy and soft. The combination of butter, sour cream, and vanilla sugar creates a refined flavor with light creamy notes and a soft texture. These cookies are perfect for cozy tea gatherings, bringing sweet joy and delight. They are easy to prepare, and their tenderness and crumbly nature make them a family favorite. Serve with hot tea, coffee, or milk – they beautifully complement any drink while revealing their sophisticated sweetness. Powdered sugar adds a light caramel note, finishing the taste with an airy hint of sweetness.
1
Sift the flour and mix it with the baking powder. Whisk the eggs with sugar. Add softened butter and mix. Add sour cream and mix well again.
- Wheat flour: 4 g
- Baking powder (raising agent): 1.5 teaspoon
- Chicken egg: 2 pieces
- Sugar: 0.8 glass
- Butter: 100 g
- Sour cream: 200 g
2
Gradually add 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.
- Wheat flour: 4 g
- Baking powder (raising agent): 1.5 teaspoon
3
Put the dough in the refrigerator for 2-3 hours.
4
Roll out the prepared chilled dough on a floured surface to a thickness of 4–8 mm and cut out cookies using a cutter (dipped in flour) or a glass. If there are no cutters, you can cut the dough into diamonds or squares.
- Wheat flour: 4 g
- Wheat flour: 4 g
5
Place the cookies on a dry baking sheet.
6
Bake for 15-20 minutes at 180 degrees (baking time depends on the thickness of the cookies).
7
Sprinkle the finished cookies with powdered sugar.
- Icing sugar: 1 g
