- Yield : 12
- Prep Time : 60m
- Cook Time : 20m
- Ready In : 1:20 h
This classic cookie recipe will instantly evoke warm Christmas memories.
- 2 cup(s)Plain Flour
- 1 cup(s) sugar
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) table salt
- 12 tablespoon(s) unsalted butter, melted and slightly cooled
- 2 large egg yolks
- 6 tablespoon(s) sour cream
- 1 tablespoon(s) vanilla extract
Whisk flour, sugar, baking powder, and salt together in large bowl. Whisk yolks, sour cream, and vanilla in second smaller bowl until well combined.
Whisking constantly, gradually pour butter into sour cream mixture; whisk until incorporated.
Pour wet mixture into dry mixture and stir with rubber spatula until combined. Knead dough by hand in bowl until flour is completely incorporated and dough has formed ball.
Turn dough out onto lightly floured work surface and divide in half. Shape each half into .-inch-thick rectangle and wrap in plastic wrap. Refrigerate until firm, about 1 hour
Adjust oven racks to upper- and lower-middle positions and heat oven to 165°C. Line two baking sheets with parchment paper.
Roll out 1 rectangle of dough between 2 sheets of lightly floured parchment paper to an even 0.5cm thickness. Cut into desired shapes using cookie cutters and place cookies on parchment-lined baking sheets, spacing them about 1 inch apart.
Bake until cookies are lightly browned around edges, 16 to 18 minutes, rotating baking sheets halfway through baking time. Repeat process with remaining dough.