Yeah, I took the lazy way out this time in putting this recipe up. But, I think there’s a lot of character here too. As I was with Man Friend at his parents’ home for his birthday and his mom and I talked about cookies, she pulled out this recipe and let me take a picture of it. She said (if I’m remembering correctly…again, there was some wine involved) that this was an old one she remembers her mother making. “I mean, this was typed,” she said to me.
For those of you that don’t know this, before computers, there were typewriters. You might see some with bearded men wearing skinny jeans at Starbucks. But before they were retro-cool like that, they were just…necessary.
Anyway, I made these and remembered the importance of reading ahead. More on that later.
First of all, this recipe starts with a pastry blender. If you don’t have one, you can use a couple of forks. You cut the butter into the flour, making tiny little crumbs of butter covered with flour, if you’ve done it right. You do the same thing for biscuits, some pie crusts, basically anything with high amounts of butter in it.
I cube my butter first, which essentially means I make a cut down the length of the stick of butter, then flip it on its next edge and do the same thing. Then I cut the stick like I would to get a pat of putter. Ouila. Butter cubes.
This recipe is called sour cream cookies for a reason. As you’d imagine, there’s sour cream in it. I love sour cream. It’s probably my favorite food. A half cup of sour cream and an egg yolk mixed together goes into the flour and butter crumbs. Butter’s also a favorite food; so far, this recipe has allllll the right moves.
Once it’s all combined, it goes into the fridge. I didn’t do overnight, nor did I split it into 4 different sections. When I was mixing together the fillings, it took me longer than I’d like to admit to understand that this recipe lists three different types of fillings. Not all together. Reading: it’s not for everyone!
I pulled it out of the fridge and rolled it to a 10 inch circle. Then I tried to put all of the brown sugar mixture in it on one go. Note: don’t do this.
When in the oven, some of the cookies expanded and unrolled and, while super tasty, aren’t quite what you are supposed to get.
Man Friend’s mother said these are almost like Rugalach cookies, and that was important when I was rolling them up. I used a pizza cutter instead of a fluted pastry cutter, mostly because it’s 2019 and even I don’t have a fluted pastry cutter.
I rolled them up like crescent rolls and put them on the tray.
And then I tried it with the other fillings. The one with apricot and nuts was exceptionally good, especially since I wasn’t planning on liking it. It’s definitely an old school filling.
There’s no sugar in this dough, so the filling makes up for it. In the brown sugar, it’s evident. But in the apricot preserves it’s not as apparent. But there’s a good amount in there, which I was worried about.
However, I will also warn you, dear readers, to not try to use regular old strawberry preserves, straight from the generic aisle at the grocery store. I did. And those cookies looked like a homicide. I ate the evidence. There’s just not enough fruit in there to make the cookies hold together and not bleed. Bleed strawberry jelly, of course.
A sprinkle of sugar on the tops and they go in the oven. I would make these again, happily, and would do so knowing my kids won’t touch these with a 10 foot pole. Those are my favorite kinds. They just don’t know what they’re missing!