Sour Cream Cookies with Raspberry Jelly
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 71 kcal | (3 %) | ||
| Protein | 0.6 g | (1 %) | ||
| Fat | 4.3 g | (4 %) | ||
| Carbohydrates | 7.6 g | (5 %) |
Ingredients
- Ingredients
- 1 organic lemon
- 120 grams softened butter
- 90 grams softened Lard
- 60 grams brown sugar
- salt
- 300 grams Pastry flour
- 100 grams Sour cream
- 150-200 grams Raspberry jelly
- powdered sugar (for dusting)
Preparation steps
Rinse the lemon and pat dry. Finely grate the zest. Beat the butter and lard until fluffy with the sugar, lemon zest and 1 pinch of salt. Gradually add the flour and 4-5 tablespoons sour cream until combined. Wrap in plastic wrap and chill for about 2 hours.
Preheat the oven to 180°C (approximately 350°F). On a floured work surface, roll out the dough thinly and cut into heart-shaped cookies (4-5 cm) (approximately 1 1/2-2 inches). Cut a smaller heart out of the center of 1/2 the cookies (2-3 cm) (approximately 3/4-1 inch).
Place the cookies on a baking sheet lined with parchment paper and brush with the remaining sour cream. Bake for 10-12 minutes then let cool on racks.
Spread the jelly over the cooled whole heart cookies then top each with the remaining cookies. Dust with powdered sugar to serve.
