Difference between revisions of "Biscuits with Sour Cream"
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* [[flour]] as needed | * [[flour]] as needed | ||
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# Beat the [[granulated sugar|sugar]] with the yolks and whole [[egg]]s, add [[vanilla]] and [[sour cream]], [[baking soda]] and [[butter]] and mix well. | # Beat the [[granulated sugar|sugar]] with the yolks and whole [[egg]]s, add [[vanilla]] and [[sour cream]], [[baking soda]] and [[butter]] and mix well. | ||
# Add [[flour]] and knead a rather soft dough. | # Add [[flour]] and knead a rather soft dough. | ||
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# These biscuits are tenderer after 2 – 3 days. | # These biscuits are tenderer after 2 – 3 days. | ||
| − | [[Category:Romanian | + | [[Category:Romanian cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Biscuit Recipes]] | [[Category:Biscuit Recipes]] | ||
[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
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[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
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Latest revision as of 08:02, 14 July 2012
Description
In Romanian: Pesmeti cu smantana
Ingredients
- ¾ cup sugar
- 3 yolks
- 2 whole eggs
- ½ teaspoon baking soda
- 1 cup sour cream
- ½ cup butter or lard
- vanilla
- flour as needed
Procedures
- Beat the sugar with the yolks and whole eggs, add vanilla and sour cream, baking soda and butter and mix well.
- Add flour and knead a rather soft dough.
- Let rest for 10 – 15 minutes.
- Then roll into a ½ thick sheet.
- Cut into shapes using cookie cutters, place on the baking sheet and bake at medium heat until golden.
- These biscuits are tenderer after 2 – 3 days.
