She sent me this recipe for sour cream cookies with a note that said she sometimes makes a Nutella sandwich out of them. Strange mash-up, but knowing her I figured it was probably very tasty. The cookies by themselves are delicious, soft and crispy with a whisper of lemon flavor. I was feeling daring so I brushed half with chocolate and pressed them in coconut flakes. Impossible to eat just one.
Note: The batter needs to be refrigerated overnight.
Sour Cream CookiesMakes 2 dozen
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
1 heaping teaspoon lemon zest (from one lemon)
1/2 cup sour cream
1/2 cup buttermilk
3 3/4 cups AP flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Pinch kosher salt
Chocolate Coconut Topping (optional)
1/2 semi-sweet chocolate chips
1 cup flaked coconut (sweetened or raw)
- Whisk buttermilk and sour cream together.
- Beat butter, sugars, lemon zest and eggs until fluffy. Add sour cream/buttermilk mixture and mix until incorporated. Sift in dry ingredients and stir just until combined. Cover bowl with plastic wrap and refrigerate overnight.
- Preheat oven to 350º.
- Roll chilled dough out onto a heavily floured surface (and flour the rolling pin too - it's sticky) to 1/4" thickness. Cut with 2-3" cutter and place on parchment lined baking sheets. Sprinkle with sugar and bake for 10-12 minutes or until golden brown. Transfer to wire racks to cool.
- Melt chocolate chips in a bowl set over simmering water or in the microwave (in 30 second increments, stirring in between). Brush melted chocolate onto cookies with a spoon then press into coconut. Cool completely.