Flour (all-purpose) 3 cups
Cold butter (cut into pieces) 1 cups
Sour cream cup
Sugar (divided) 1 cup
Method of Preparation
Add flour to a bowl and add cut butte to the flour. Use a pastry cutter or two knives for cutting butter and mix until mixture resembles coarse crumbs. Stir in sour cream. Sprinkle flour over working surface and transfer the flour mixture to the working surface. Knead well with hands until the mixture turn to an evenly mixed dough.
Tap and flatten the dough into an 8 x 6-inch rectangle. Cover with plastic wrap and refrigerate for at least 2 to 2 hours or preferably overnight.
Sprinkle cup sugar over working surface. Take out the refrigerated dough out and make two portions.
Return one half of the dough to the refrigerator duly wrapped again properly.
Work on the remaining half of dough over the sugared working surface and roll out to form a 14-inch square.
Make an indentation at the centre portion of the dough using sides of your hand. Now roll dough tightly commencing from one side, until it reaches the indentation made at the centre.
Repeat the rolling process for the other side and incorporate sugar into the dough to the maximum extent as you roll. Now wrap the roll tightly in plastic wrap and place it in an upright position so as to avoid any flattening of dough.
You can also make use one tall drinking glass for keeping he dough roll in upright position. Transfer the roll to refrigerator and let stand for 2 hours, You can also keep it for 2 to 3 days in succession. If able to freeze, then you can preserve even up to 3 weeks. Repeat the process with second half of dough and remaining sugar.
Pre-heat oven to 350 F. Cut rolls crosswise with serrated knife and make inch thick slices.
If the dough is too soft and is difficult to make perfect slices, refrigerate again until firm. Place slices 2 inches apart over an ungreased cookie sheet and bake for 10 minutes.
Turn the cookies over carefully and bake for 5 more minutes or until sugar has melted and cookies turn to deep golden in colour.
Place on wired rack and allow to cool for a minute on the cookie sheet itself. Then transfer cookies to wired racks for complete cooling. Store cookies in an airtight container and can be used for up to 1 week.