Sour Cream Cookies

Ingredients

Butter 100 g

Sour Cream 200 g

Sugar 0.75 cups

Vanilla Sugar 1 tbsp

Eggs 2

Flour 3.5 cups

Baking Powder 1.5 tsp

Poppy Seeds

Sift the flour and combine with the baking powder. Beat the eggs and sugar with a whisk. Add the softened butter and mix well. Add the sour cream and mix well again. Gradually whisk the flour and baking powder into the egg-sour cream mixture and knead into a soft, loose dough.

The dough will stick to your hands when kneading. Add enough flour to form a ball, dust the dough thoroughly on all sides, and place it in a plastic bag. Refrigerate the dough for 2-3 hours.

Roll out the chilled dough on a floured surface to a thickness of ~4-8 mm and cut out cookies using a cookie cutter (dipped in flour) or a shot glass. If you don't have a cookie cutter, you can cut the dough into diamonds or squares.

Dip the cookies in the poppy seed sugar mixture or dust with powdered sugar after baking, depending on your preference. Place the cookies on a dry baking sheet. Bake for ~15-20 minutes at ~180°C (baking time depends on the thickness of the cookies).

Enjoy!