Sabta Irenes 1 1 1 Sour Cream Butter Cookies With Jam Filling Recipes

Steps:

• Mix together flour, butter and sour cream. Add sugar and pinch salt. Once dough is formed, roll into a ball, cover and chill for 30 minutes. Remove from fridge, roll out using a floured rolling pin on a flat surface. Cut dough into little 3 inch squares; place a small spoonful of jam and or nuts/cinammon filling on one side of square. Then fold other side of square over to form a triangle. Pinch down the edges of the cookie to hold in the filling. Brush top of cookie with egg wash. Bake batches on cookie tray in oven at 350 degrees for approx 10 minutes - until golden brown. Remove and cool on wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
• Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
• Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

Steps:

• Whisk the oil and vinegar in a bowl. Mix in the pepper, shallot, capers and garlic. Toss with half the basil and season to taste.
• Toast the bread until crisp and golden. Top with the peperonata and large chunks of the sardines. Finish with the remaining basil and a good grind of black pepper.