Homemade cookies on sour cream – a delicious and beautiful treat that Perfect for tea or coffee. It prepares quickly, simply, and it turns out a lot. First bake the cookies in the shape of rings, and then dip the tops of the rings into the icing of grape confiture, icing sugar and lemon juice and garnish with chocolate on top topping. Wait for the icing to harden and enjoy. value of one serving: (40 cookies total) Calories one 01, total fat 3 g., saturated fats g., proteins 1 g., carbohydrates 17 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy. Quantity: 40 cookies. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 2.5 tbsp. premium flour + extra for work
- 2 tsp baking powder
- 0.5 tsp grated nutmeg
- 1/4 tsp fine salt
- 10 tbsp. l butter, room temperature
- 2 large eggs
- 1/4 Art. sour cream
- 1 tsp vanilla extract
- 3/4 Art. granulated sugar
- Finely grated zest of 1 lemon
Glaze
- 2 and 1/4 Art. powdered sugar
- 1/3 Art. freshly squeezed lemon juice
- 2 tbsp. l grape confiture
- Chocolate sprinkle, for decoration
Recipes with similar ingredients: premium flour, grape jam, lemon juice, nutmeg, eggs, sour cream
Recipe preparation:
- Place the grills in the upper and lower third of the oven and preheat the oven to 175 ° C. Cover 2 parchment baking sheets paper.
- In a medium-sized bowl, whisk the flour, baking powder, nutmeg and salt. In a large bowl with a mixer at a moderately high whisk butter and sugar until light and lush mass, approximately 3 minutes. Stir eggs one at a time, then mix sour cream, vanilla and lemon zest. Add the flour mixture to oil and gently mix with a silicone spatula.
- Gather the dough with a tablespoon without a slide and spread on one of the prepared baking sheets, then refrigerate for about 15 minutes to harden the dough.
- Roll lightly with flour from each piece of dough 14 cm long rope. Connect the ends together to make rings with a diameter of 5 cm. Lay them on prepared baking sheets on a distance of about 2.5 cm from each other.
- After you fill 2 baking sheets (on each baking sheet should fit about 14 rings), bake cookies until it will not rise and brown below, 10-12 minutes, changing pan in the middle of baking. Put cookies on grill and cool. Wait for the baking sheets to cool and bake the remaining cookies.
- Frosting: whisk together in a medium-sized bowl powdered sugar, lemon juice, grape marmalade and 1/3 tbsp. water. Dip the cookies with a rounded top into the icing and let drain. surplus back to the bowl. Put the cookies back on the wire rack. Right away garnish with chocolate powder until the icing is frozen. Leave cookies for about 30 minutes to freeze the icing. Store at room temperature in an airtight container for 3 days.
