Sour cream secrets: Enhancing traditional cookies

Homemade cookies are far tastier than ready-made packaged products. Often, you can prepare both cookie-cutter shapes and machine-made ones from one batch of shortcrust pastry. Decorated or plain. They are made in a flash and bake even faster. Drawbacks? You might lose yourself while eating them. Their crispiness is thanks to one extra ingredient from the refrigerator.

Just as my aunt handed down her "secret" recipe, I always added a portion of sour cream to the shortcrust dough with sugar. The best is homemade, straight from the farm, but if you don't have access to that, choose a high-quality 18% cream.

The cream doesn't need to be at room temperature because it combines, among other things, with cold butter. It's important to knead the dough rather efficiently. My aunt always did this by hand, but I sometimes made the task easier by using a stand mixer.

Ingredients:

• 150 grams of cold butter,
• 200 grams of wheat flour,
• 1 egg yolk,
• 2 heaped tablespoons of sour cream,
• 15 grams vanilla sugar,
• 60 grams of coarse sugar,
• 1 egg white.

Preparation:

1. Sift the flour onto a pastry board or into a mixer bowl, add the vanilla sugar. Add the egg yolk, diced butter, and cream.
2. Knead the dough, wrap it in foil, and place it in the refrigerator for 2 hours.
3. Roll out the dough to about a quarter-inch thickness, preferably on a pastry board sprinkled with a small amount of flour.
4. Cut out the cookies, place them on a baking sheet lined with baking paper. Brush with egg white and sprinkle with coarse sugar.
5. Bake in an oven preheated to 200°C for about 20 minutes (Eastern Time). Cool on a rack.