These crisp sour cream pastries with a hint of lemon and infused with butter are reminiscent of those treats so popular in Jewish bakeries.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2003
- 1 cup all-purpose flour
- 1 pinch salt
- 1/2 cup cold butter
- 1/4 cup sour cream
- 3 tablespoons granulated sugar
- 2 teaspoons grated lemon rind
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces.
Add sour cream, stirring briskly with fork until dough clumps together. Press dough into square; wrap and refrigerate for 30 minutes.
In small bowl, whisk sugar with lemon rind; set aside. Dust 2 sheets of waxed paper with flour; roll out dough between sheets into 10-inch (25 cm) square. Sprinkle with 1 tbsp (15 mL) of the sugar mixture. Roll up to centre; repeat with remaining side. Wrap in plastic wrap; refrigerate until firm enough to cut, about 2 hours. (Make-ahead: Refrigerate in airtight container for up to 1 week. Or overwrap with heavy-duty foil and freeze for up to 1 month. Let dough soften slightly.)
Cut dough into generous 1/4-inch (5 mm) thick slices; coat each side in remaining sugar mixture. Place, 2 inches (5 cm) apart, on prepared pans. Bake in centre of 375°F (190°C) oven until edges are golden, about 7 minutes. Turn and bake until edges are golden, about 7 minutes longer. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 27 mg
- Protein trace
- Calories 42.0
- Total fat 3 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 1.0
- Folate 2.0
- Vitamin A 3.0