These flaky, buttery cookies almost melt in your mouth, they're so good.  And they're really easy to make, although they look fancy!

A sour cream-based dough is rolled out, brushed with orange juice concentrate, then sprinkled with cinnamon sugar and baked to flaky perfection.  These cookies are especially good if you're like me and don't have a sweet tooth, more of a savory-buttery-flaky tooth.


1 cup butter
1 ½ cups flour
½ cup sour cream
3 T. sugar

for topping:
4 T. sugar
2 tsp. cinnamon
3 T. Orange Juice concentrate (or, 2 cups O.J. that has been simmered down to about 2 T.)

Cream butter and sugar.  Mix in the sour cream and flour until dough is smooth. Cover and refrigerate 1-2 hours or until firm.

Divide dough in half. Dust surface with flour.  Roll dough into rectangle, about ¼ inch thick.

Brush the dough with ½ of the orange juice concentrate, then sprinkle with ½ the cinnamon and ½ the sugar.  Roll the dough up, starting with the wide side of your rectangle. 

Wrap the rolled log in plastic wrap and place in the freezer for 2 hours.  You want it to be very firm, almost frozen.  (Repeat the rolling and brushing and rolling with the other half of the dough).

Preheat the oven to 350'. Cut the roll into ¼ inch slices with a sharp knife and bake until lightly golden on edges, about 10 minutes.

*NOTE: If they are a bit lopsided after you cut them, just squish them back into a circle.  They don't have to be really tightly rolled, as they'll spread and puff a bit while baking.  If you make them really tightly rolled, you'll have little mountains instead of flat cookies. 

These really aren't hard to make, and the reward of these flaky, light, crisp, amazing cookies is so very worth it!

No comments:

Post a Comment