Ingredients
- 200g cold butter, cut to cubes
- 200 ml (1 cup) sour cream
- 3 egg yolks
- 350 grams (1/2 2 cups) white flour
- 5 grams (1 tsp) baking powder
- 3 white eggs
- 200 grams (1 cup) of sugar
- 80g (package) Instant Vanilla Pudding
Let's do it!
In a mixer with a guitar hook, mix the butter and sour cream.
Gradually add the yolks and stir.
Add the flour and baking powder and mix. Refrigerate for at least 4 hours.
Whist the white egg and sugar at high speed into a firm foam. Add the pudding and mix gently.
Divide the dough into 3 equal parts and roll each piece on a floured work surface into a 3 mm thick rectangle.
Spread a third of the foam on each portion. Roll each portion into a roll and slice into 1/1-inch-thick cookies.
Place in a lined baking sheet, layered up, and bake for 14 minutes in a pre-heated oven to 380 f degrees.
