How is it Sunday already? Didn't the weekend just start?!? Well, at least there's only 5 working days left until my Christmas vacation starts. Hallelujah. And for quite possibly the first time this year, I actually have about 8 days of absolutely nothing to do but lying on my couch ahead of me. No interviews to do (well, until my second week off that is) and I'm definitely not taking home any work from job 1&2 (though I probably should considering that I'm not getting around to doing anything at work lately aside from sitting in meetings). My Christmas wish this year? For my (former) bosses to finally find a replacement for me so I can start concentrating on my new job. Cause right now I kinda feel like I'm not doing either of them justice. And that's exhausting. And frustrating. And sometimes, plain annoying.
So let's talk about less frustrating stuff. Cookies, for example. I made these sour cream cookies for the first time this year and I have to say right away: you probably won't be winning any beauty contests with them. But at least they taste nice. They're moist and creamy and just yummy. So there's that. Just keep them for yourself instead of giving them away and you'll be fine. I was a little concerned at first that they'd go bad after a week because of the sour cream, but they're still fine after three weeks now and I didn't refrigerate them, so don't worry about that.
Sour Cream Cookies
For the cookies:
175g softened butter
a pinch of salt
50g sugar
250g flour
200g sour cream
For the decoration:
2tbsp coarse sugar (I used "Kluntinchen", which is a tea sugar)
Sprinkles, if you want them
1. Cream the butter, sugar and salt until light yellow and fluffy.
2. Slowly add the sugar and about 5 tablespoons of the sour cream.
3. Wrap the dough in clingwrap and put into the fridge for at least 2 hours.
4. Line your baking trays with baking paper and preheat your oven to 180°C.
5. Take the dough out of the fridge and knead for a minute.
6. Roll out the dough to a thickness of about 7 to 10mm and cut out shapes (best are mostly round shapes).
7. Spread a little bit of sour cream onto every cookie (How much depends on how big your cookies are. They should be completely covered in about 3 to 5mm of sour cream.).
8. Sprinkle the coarse sugar on top (NOT any other kind of sprinkles!)
9. Bake for about 10 minutes. The cookies aren't supposed to change color.
10. If you want to add sprinkles of any kind, add them immediately after taking the cookies out of the oven and gently press them into the cookie a little so they'll stay on.
Enjoy!
♥ Nicole
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