Danusia’s Butter Cookies – European Recipe
My sister shared her favorite cookie recipe with me, and once I tried it with my granddaughter, it was so easy and fun to make I decided to share it with everyone.
What is so interesting about this recipe, is that you use hard-boiled egg yolks rather than raw eggs.
The dough is simple and very easy to work with. The cookies do not spread during baking, so you don’t need to position them on the pan too far apart, plus you will know their exact size once done.
This recipe yields over 2 dozen average size cookies.
- 3 egg yolks, hard boiled
- 2 1/3 cup flour (I use Gold Medal Unbleached flour)
- ¾ cup butter, unsalted
- 1 ½ cup powdered sugar, or 1/2 cup granulated sugar
- 2 Tbs. Sour cream
- 1 tsp. Vanilla extract
- Pinch of salt
- Sprinkles or colored sugar for decorating
- In a large mixing bowl press the yolks through a fine sieve.
- Shred cold butter into the yolks.
- Add sugar, vanilla, sour cream.
- Using your hands, gradually work in the flour, until a dough forms.
- Flatten the dough into a disc, cover and refrigerate for an hour.
- Remove onto a lightly floured work area, cover with a large rectangular piece of a plastic wrap (for easy rolling), and roll it into 1/4 inch thickness.
- Cut out cookies, and place on an ungreased cookie sheet.
- If decorating with sprinkles or colored sugar, do it now.
- Bake on a middle rack in a preheated oven to 350 degrees F for 12 minutes, or until the bottom outer edges begin to turn golden. Do not over bake.
- Remove from the oven, and using a spatula transfer the cookies onto a cooling rack to cool completely.
- Store in an airtight container.