Homemade Sour Cream Cookies

Whisk together the sifted flour, vanilla powder, a pinch of salt, and baking powder.

Cube the cold butter and add it to the flour. Alternatively, you can use frozen butter and grate it directly into the flour. Rub the butter and flour together with your hands until it resembles fine crumbs.

Combine the sour cream with sugar and eggs, stirring with a spoon until smooth. Pour the sour cream mixture into the flour crumbs and knead into a soft, gentle dough.

Place the dough into a plastic bag and flatten it out so it will be easier to roll out later. Chill the dough in the refrigerator for 15-20 minutes.

Roll out the chilled dough into a sheet about 0.5 cm thick. Brush with beaten egg, then sprinkle with sugar.

Cut the sheet into individual square, rectangular, or triangular cookies using a pastry wheel (or a regular knife). Transfer the pieces onto a baking sheet lined with parchment paper, leaving a little space between them.