Please note that the overnight rest for the dough is critical. The dough must be COLD. This is the one cookie that can only be made in winter. I tried making them in summer, in Japan, during the rainy season. I will not even describe the mess for fear of tainting your ideals of cookie perfection.
These are the best cookies ever.
Sour Cream Pastries
2 c. sifted flour
1 beaten egg yolk
½ c. sour cream
½ c. apricot preserve
½ c. flaked coconut
½ c. finely chopped nuts
granulated sugar
With pastry blender, cut butter into flour until mixture resembles fine crumbs. Combine egg yolks and sour cream, blend into flour mixture. Chill overnight. Divide dough into 4 parts, keeping each refrigerated until ready to use. Roll each part into 10 inch circle on lightly floured surface. Spread with 2 tablespoons apricot preserves, sprinkle on 2 tablespoons coconut, 1 tablespoons nuts. Cut each circle into 12 wedges. Starting from wide end, roll each wedge into a cresent. Sprinkle with sugar. Bake on a ungreased cookie sheet at 350 degrees for 20 minutes or lightly brown. Cool on rack. Makes 4 dozen.
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1 comment:
A few insider tips:
We prefer the nuts ground in a blender or food processor rather than just chopped.
Don't worry about the lumps in the preserves - they make tasty surprises.
I have made them with 2 knives when the pastry blender was among the missing.
I like to roll them in the sugar instead of sprinkling before baking.
Place them on the cookie sheet with the end point tucked in on the bottom or they might unroll when baking.
They also freeze well if you can stop from gobbling all of them.
Please let us know if you try them.
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