Sauerrahm Stehkekse, aka Sour cream stand-up cookies
Source: Ingrid Gubner adaptation via Anna Douglas
Time and Temperature: chill dough about 20 min. Bake at 350 F
Note:I made the most fantastik can't-stop-eating-them cookies today! The boys are on spring break this week and next and to help fill the day, we went to our local scoop and save, and bought candy and different colored sugar crystal to decorate easter cookies. The boys helped with the cutting out the dought part. the decorating did not go too well as most of the candy was already gone. Are you supposed to sprinkle the sugar crystal on the cookies before or after
150 gr butter (about 2/3 cups)
50 gr icing sugar, sifted (a little less than 1/2 cup)
1 tsp vanilla sugar
50 gr sour cream (just under 1/4 cup)
1 pinch salt
250 gr wheat flour (about 2 cups)
cream butter, icing and vailla sugar. Gradually add flour, salt and sour cream and work to a smooth dough. chill about an hour. roll out to approx 3mm thick between baking foil ( I just chilled dough for about 20 min and rolled it out on floured surface) cut out cookies, place on parchment paper on cookie sheet and bake at 350 until golden brown.
Eat straight off the cookie sheet with left hand while sprinkling decorations alteratley into your mouth with your right hand. Do not stop up till all gone. Milk does make a nice addition.

if you do not have vanilla sugar, just use some liquid vanilla flavor instead with a little extra sugar...depending on how you want to decorate the cookies, it might be a good idea to omit the extra sugar.

Spend the rest of the evening in disgust that it is even possible to eat that many cookies all at once!

NOTE: make your own vanilla sugar. fill a tall thin glass bottle with sugar, add a vanilla bean, give it a couple months with the lid closed. Just keep adding sugar as you use it. Somehow, it just tastes different than liquid vanilla and doesn't add that unwanted moisture to your german recipes. CU