Coconut sour cream cookies.
Delicate, fragile and crumbly cookies with a slight coconut flavor. They stay fresh for a long time, stay airy and literally melt in your mouth, and they are easy to prepare. This cookie will not leave no one indifferent.
Constituents:
- homemade sour cream (fat) – 0,5 liters .
- salt – a pinch
- leavening agent or baking soda, quenched with vinegar – 2 tsp.
- sugar or powdered sugar – 0,5 tbsp.
- vanilla sugar – 1 sachet
- flour – as much as the dough will take
- coconut shavings – 1 packet (40 gr.)
Cooking:
For making these cookies, it is better to use homemade fat sour cream rather than store-bought sour cream, as the latter can make the cookies dry.
Mix the sour cream well with salt, vanilla sugar, baking powder (or baking soda with vinegar) and half of the coconut. Gradually add the flour and knead into a soft, smooth dough. The amount of flour will depend on the fat content and consistency of the sour cream. Once the dough is soft and no longer sticky to your hands, roll it into a lump, cover with clingfilm and put it in the fridge for 30 minutes.
After that, divide the dough into 2 parts. Roll one part into a layer about 0.8-1 cm thick and use any mold to cut out cookies from the dough. Do the same with the second part of the dough.
Place the cookies on a baking tray. Top each cookie with sugar and the remaining coconut shavings.
You can simplify the process of shaping the cookies – simply sprinkle the rolled out dough sheet with sugar and coconut and with a knife cut the dough into strips, and the strips – into squares.
Bake the cookies at 180 degrees until browned for about 15 minutes. Finished cookies can also be sprinkled with powdered sugar if desired.
Bon appetit!
