Sour cream cookies

25 Min

These delicious sour cream cookies contain little sugar and are a highlight not only during the classic cookie baking time.

Preparation

1

Mix the butter until fluffy. Add sour cream and stir until smooth. Add the flour and Kölln organic multigrain flakes and knead everything well. Preheat oven. Roll out the dough on a floured work surface to a thickness of approx. 0.5 cm.
2

Cut out cookies and place them on a baking sheet lined with baking paper. Mix egg and milk. Brush the cookies with egg wash and sprinkle with granulated sugar and chopped almonds. Bake in the preheated oven.
3

Place half a teaspoon of apricot jam on each of the warm cookies.
4

Top/bottom heat: 180 °C Circulating air: 160°C Baking time: 15 - 20 minutes Preparation time: approx. 25 minutes

Author: Peter Kölln

Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)

Ingredients for approx. 40 pieces:

250 G

butter

250 G

sour cream

350 G

Flour

150 G

Kölln Organic Delicate Multigrain Flakes

egg

2 EL

Milk

50 G

granulated sugar

50 G

chopped almonds

200 G

Apricot jam

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Ingredients

Serving(s)

Ingredients for approx. 40 pieces:

250 G

butter

250 G

sour cream

350 G

Flour

150 G

Kölln Organic Delicate Multigrain Flakes

egg

2 EL

Milk

50 G

granulated sugar

50 G

chopped almonds

200 G

Apricot jam