Sour Cream Cookies
Servings
24
servingsA breeze to make and not too sweet. Decorate them with the raspberry meringue and fresh fruit, and they taste, look, and feel decadent. (Recipe created by La Bellitude for TABLE Magazine. Photography by Brooke Lark.)
Ingredients
2¼ cups flour
¼ teaspoon salt
1 cup unsalted butter, cold
2 tbsp sour cream
2 eggs yolks
½ tsp vanilla extract
¼ cup sugar
Directions
- In a food processor, whisk together the flour and salt. Cut the butter into the flour until the mixture resembles fine crumbs. Mix in the sour cream, egg yolks, vanilla, and sugar until dough forms.
- Turn the dough out onto a lightly floured surface or piece of parchment and knead lightly to bring it together. Roll out between sheets of waxed paper and chill.
- Remove wax paper from chilled dough. Cut the dough into desired shapes and place on parchment or Silpat lined baking sheets. Bake in preheated 350°F oven for 10 to 12 minutes or just until lightly browned. Remove from the oven and cool on a rack; sprinkle with powdered sugar or decorate with little raspberry meringues or whipped cream and fresh fruits before serving.