They are delicate, addictive, and buttery.
Ingredients (24 cookies)
1/2 cup softened butter -125 g
1/2 cup sour cream or yogurt-125 g
1 tsp vanilla extract-5 ml
1/8 tsp salt-3 g
1 3/4 cup all purpose sifted flour-250 g
1 tsp baking powder-5 g
Filling: 1/2 cup walnuts (100 g) et 1/2 cup jam or marmalade (125 g)
Preheat your oven to 350 F/180 C and line a baking sheet with parchment paper. Set aside.
In the bowl, add softened butter, yogurt, vanilla and salt and beat for 3 minutes.
Add flour and baking powder and knead for 3 minutes.
Wrap the dough and refrigerate 40 minutes.
On a lightly floured surface, divide the dough into 3 pieces.
Roll each piece into a 10-inch /25 cm circle, using a dinner plate and knife to trim edges.
Using a sharp knife, pastry wheel, or pizza cutter, cut disk into 12 equal wedges.
Spread marmalade over surface of dough and sprinkle walnuts .
Starting from the wide end of each long triangle, roll up and press on the pointy end to seal.
Place them on baking sheet and bake them for 20 -25 minutes.