Mix flour, butter and salt in a food processor or a bowl with beaters. Then add the sour cream, eggs, yeast water, and vanilla and mix until well-blended. Chill well, at least two hours.
Mix 3 1/2 cups sugar with 3 teaspoons of vanilla.
Cut dough into two pieces and place the second half back in the refrigerator.
Portion off about half of the sugar for rolling this piece of dough. Roll dough on the counter, using the sugar to prevent the dough from sticking, until about 12 x 19”. Sprinkle half of the dough with sugar and fold dough over it. Repeat this with the dough so that it is roughly one-quarter of the initial size. Roll the dough out flat again and add sugar as before.
Then roll out the third and last time and cut into pieces about 1” x 3”. Twist and place on a cookie sheet lined with parchment paper. Bake 10 minutes, until barely golden at 375ºF. If using parchment paper, you can pull the whole sheet of paper with cookies off the pan. If not using parchment paper, please note that the cookies will need to be removed from the pan immediately.
Once they cool, they will be very sticky. When removing cookies with a spatula, it is best to put them upside down on a piece of wax or parchment paper to cool.
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