Soft cookies with sour cream
This recipe makes very tender, airy cookies that literally melt in your mouth. The ingredients and preparation are as simple as possible. The cookies stay fresh and airy for a long time. I highly recommend making cookies with this recipe.
Compost:
- 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
Cooking:
For making these cookies, it is recommended to use homemade full-fat sour cream rather than store-bought sour cream, as store-bought sour cream can make the cookies dry.
Mix the sour cream well with salt, vanilla sugar and baking powder (or baking soda with vinegar). Gradually add flour to knead 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, 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, sprinkle sugar on top of each cookie and bake at 180 degrees until browned for about 15-20 minutes.
The finished cookies can also be sprinkled with powdered sugar if desired.
Enjoy!"
