Dough
226 g or two sticks of unsalted frozen butter
4 egg yolks
1 tablespoon of sugar
140 g sour cream
5 g salt
400 g all purpose flour
240 g sugar
1 1/2 egg whites
5 g salt
1 teaspoon vanilla essence
Confectioners sugar for dusting
I suggest to pair this cookie recipe with meringue recipe since you will have some egg whites left and it's easier to beat 4 egg whites rather than 1 1/2 that is necessary amount for filling.
Start with grating frozen butter into flour. Once all butter is grated, mix butter and flour well. Separate egg yolks from egg whites. Try to make sure no yolk gets into egg whites. Mix yolks with sour cream and sugar and stir it into flour and butter mixture. Mix it well about three minutes or so into a ball and wrap it in plastic. Put into fridge for 20 minutes.
If you are using mixer only about 2-3 minutes are needed to beat egg whites until they reach firm peaks, then wait for 15 minutes after you place the dough into fridge. If you start your mixer right after you put the dough into fridge you are risking that the dough will become very soft and runny. Once the egg whites reach the consistency you need, add first salt, then sugar and vanilla essence. Beat until sugar is fully dissolved.
Preheat the oven to 360 degree. Line the cookie tray with parchment paper.
Divide the dough into 24 pieces. If you have a digital scale, it'll be about 33 gram per piece. Roll out each slice very thinly into an oval shape. Visually divide the dough into four quadrants and put the filling in the corner of the top left part like shown on the picture below.
Then fold it at the middle, like so.
And again fold it in half. Pinch the ends with your fingers and then with fork. Place them on the cookie tray.
Bake for 25-30 minutes. Once the cookies turn golden take them out of the oven and place on cookie rack to cool down. Enjoy.
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