7 ounces of salted butter, very cold
2 cups of all purpose flour
2/3 cup of sour cream, full fat
1/2 cup of granulated sugar
1/2 cup of powdered sugar
- Cut the butter into ½ inch diced pieces and place in refrigerator.
- Place the flour in a food processor fitted with a metal chopping blade and add the cold butter from the refrigerator. Pulse together five times until butter is cut into large pea sized pieces.
- Add the sour cream and pulse again, 5 to 10 times, just until the mixture starts to hold together.
- Turn the mixture out onto a slightly floured pastry board or cutting board. Press into a block that is 4-inches by 6-inches and 1-1/2 inches thick with square corners. Wrap well in plastic wrap and chill for at least 2 hours.
- Take the chilled block of dough out of the refrigerator, on a floured surface roll the dough out to ½ inch thick and dimensions of 6-inches by 10-inches.
- Fold the dough into itself in thirds by folding the left side in just past the middle then the other side over it to make an envelope. Turn the dough 90 degrees on the work surface and roll it out again to 7-inches by 15-inches and ¼ inch thick. If the dough becomes sticky or hard to work with chill it before continuing on with the cookie making process.
- Cut dough into half inch strips with a fluted pastry wheel.
- Roll the strips in granulated sugar then tie them in a knot. Place on a Circulon Symmetry Chocolate 11 x17-Inch cookie sheet 2-inches apart.
- Chill the cookies for 20 minutes or up to 4 hours before baking.
- Preheat oven to 400°F.
- Bake chilled cookies for 13-18 minutes or until they are golden brown throughout and the sugar is caramelized.
- Cool the cookies completely before dusting with powdered sugar.
- Sift powdered sugar over tops of cookies to garnish.