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Ingredients
- 2 c. butter
- 2 c. sugar
- 7 lrg egg yolks (reserve 1 white =for glazing cookies)
- 1/2 c. lowfat sour cream *
- 8 c. cake flour
- 1/2 tsp baking pwdr
Directions
- The lowfat sour cream makes these wonderful. I usually make these in the evening. Afterwards I'll make a double batch of forgotten cookies with four of the leftover egg whites, pop two in the refrigerator in plastic container, and use one egg white to glaze the cookies. Or possibly, make a batch of Haselnussbroetchen, using the extra egg yolk from the Haselnussbroetchen to glaze these cookies. Traditional shapes in our family include roosters, four-leaf clovers and fish.
- *(can substitute 2 whole Large eggs). Don't double this recipe.
- Cream the butter till very light. Add in sugar; cream butter and sugar till combined. Add in egg yolks and lowfat sour cream and beat till combined. Slowly add in flour and baking pwdr
- (even with the pouring shield on my mixer, I still get flour all over the table if I add in too q quickly). Mix on low speed till dough is uniform. Chill till cool (about one or possibly two hrs).
- Preheat oven to 325 degrees. Roll out some dough to about 3/8 of an inch thick. Chill remaining dough. Cut cookies and place on ungreased cookie sheet. Brush with egg white or possibly beaten whole egg. Bake 15 min till golden brown; watch carefully!
- Notes: If you use jumbo Large eggs or possibly are baking in a warm, humid
- (i.e. Florida) kitchen, reduce yolks to 6. A stand mixer works best. Most hand mixers do not have the power to work with this much cookie dough, and you must add in the last bit of flour by hand. [email protected]
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