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Soft Christmas Cookie
Ausstecherle

2 c (1 lb, 4 sticks) butter 
2 c (1 lb.) sugar 
7 large egg yolks 
1 egg white
1/2 c. sour cream 
8 c cake flour 
1/2 tsp. baking powder 

Do not double this recipe.

Cream the butter until very light. Add sugar; cream butter and
sugar until combined. Add egg yolks and sour cream and beat until
combined.

Slowly add flour and baking powder .  Mix on low speed until dough
is uniform. Refrigerate until cold (about one or two hours).

Preheat oven to 325 degrees. Roll out some dough to about 3/8 of
an inch thick. Refrigerate remaining dough. Cut cookies and place
on ungreased cookie sheet. Brush with egg white or beaten whole
egg. Bake 15 minutes until golden;  watch carefully!

Notes: If you use jumbo eggs or are baking in a hot, humid kitchen,
reduce yolks to 6.

A stand mixer works best. Most hand mixers don't have the power to
work with this much cookie dough. If using a hand mixer, add the
last bit of flour by hand.

Printable version: ausstecherle.txt.