Irresistible Sour Cream Shortbread Cookies

Unrealistically tasty and crumbly! These sour cream shortbread cookies can be made from simple and affordable ingredients. Puff sour cream dough will provide the products with softness and airiness. The baked goods will fly right off the baking sheet in an instant — you won’t even have time to make tea!
cook time: 1h 45 min
Gavin Tanner
Irresistible Sour Cream Shortbread Cookies

Nutrition Facts (per serving)

381
Calories
21g
Fat
40g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Wheat flour 260 g
Sour cream 200 g
Butter 140 g
Sugar 80 g

Lubrication:

Eggs 1 pc
Sugar 3 tbsp

Recipe instructions

Step 1

Step 1
How to make shortbread? Prepare the necessary ingredients. The butter should be at room temperature, so take it out of the refrigerator in advance (I take it out in the evening so that in the morning it is completely defrosted, both outside and inside). You can use sour cream with a fat content of 20% or higher. The main thing is that it is thick enough, not like water. Use premium flour.

Step 2

Step 2
Place soft butter at room temperature in a bowl and add sour cream. Beat everything together with a mixer.

Step 3

Step 3
Add sugar and beat everything again.

Step 4

Step 4
Sift the flour and gradually add to the dough. You may need more or less flour. It depends on the quality of the flour itself and the moisture content of the sour cream.

Step 5

Step 5
Knead into a soft, slightly sticky, elastic dough. If the dough turns out too liquid, add a little more flour. I had to add 2 more tbsp. l. flour.

Step 6

Step 6
Form the dough into a ball, wrap it in film or cover it with a plastic bag to prevent it from airing, and place it in the refrigerator for 1 hour.

Step 7

Step 7
Place the chilled dough on a floured table and roll it out into a layer about 5-7 mm thick. Using a cookie cutter, cut out cookie dough pieces. But you can cut the dough with a regular or figured knife.

Step 8

Step 8
Carefully place the pieces on a parchment-lined baking sheet. During baking, the cookies rise slightly and become taller, but do not spread to the sides and maintain a perfectly even shape.

Step 9

Step 9
To decorate the top of the cookies we need 1 egg and 3-4 tbsp. l. Sahara.

Step 10

Step 10
Beat the egg until smooth.

Step 11

Step 11
Brush the surface of the cookies well with the beaten egg, being careful not to let it run out of the dough, otherwise the egg will burn on the baking sheet. Sprinkle the dough generously with sugar on top. Bake puff pastries in an oven preheated to 200°C for 15-20 minutes until golden brown.

Step 12

Step 12
Cool the finished cookies and serve. Bon appetit!

Additional rubrics

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