Hungarian Butter Cookies
|Sifted all purpose flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||3 Teaspoon|
|Unsalted butter||1 1⁄2 Cup (24 tbs), chilled|
|Egg yolks||4 , slightly beaten|
|Dairy sour cream||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg white||1 , slightly beaten|
Sift flour, baking powder, and salt together into a bowl.
Cut in butter until particles are the size of rice kernels.
Add a mixture of egg yolks, sour cream, and sugar, mixing until blended.
Knead until a smooth dough is formed.
Roll dough 1/4 inch thick on a lightly floured surface: cut with a 2 1/2-inch round cutter.
With a sharp knife make a crisscross pattern on top of each; brush with egg white and sprinkle lightly with vanilla granulated sugar.
Place on ungreased cookie sheets.
Bake at 400Â°F 5 minutes.
Reduce oven temperature to 350Â°F and bake about 14 minutes.