So, to bake sour cream cookies, you will need:
• three and a half cups of whole wheat flour (first time also thought too much, but experience has shown, this is ideal),
• 200 grams of sour cream,
• a Cup of sugar,
• two eggs,
• heaped teaspoon of baking powder (or regular soda),
• bag in one and a half grams of vanillin, (or a tea spoon of vanilla sugar),
• 100 grams of butter (or margarine).
That's all, begin to cook.
Flour mixed with baking powder and vanilla sugar. In General, it would be worth to sift through a fine sieve, to enrich the oxygen, but we didn't. And it turned out alright.
Eggs beat with the sugar until dissolves.
Now add sour cream, liquid (30 seconds in the microwave) butter, and whisk well again. Of course, this can be done with a whisk, but I prefer (and strongly suggest) resourceful mixer or blender.
Pour it in the prepared flour and hand (batter will be quite steep), knead it.
Wrap in cling-film and at least three hours, refrigerate.
The wait time flew by. Heat the oven to 180 degrees.
Roll out the dough thickness of about inch, and cut out the same cookies.
If you have the proper molds, no problem: take a small shot glass.
Put them on the baking sheet,
and for 15 ... 20 minutes bake. Practice shows that semi-sour biscuits will be very much so at times you simply will need second part. So we have to make a minimum (all depends on the size of your oven) another batch.
Now we wait until sour cream cookies to cool to room temperature, and serve. It was prepared.
Of course, you can sprinkle it with powdered sugar, but it is not necessary to do. But then – as you please.
And the rest – Bon appetit.