These cookies remind me of my childhood; because this was the only thing I learned how to make when I was little. So, this time when I made them, nostalgia took over me. These cookies are essentially egg free, and you can substitute yogurt for the sour cream, if you don’t have any. They go really well with hot tea. And you can stuff them with chocolate chips, nutella, any jam or preserves.
Ingredients:
- 1 ¾ cup of flour
- 2 tablespoons of sugar
- ½ cup of sour cream
- 1 stick of butter – at room temperature
- 1 teaspoon of baking powder
- pinch of salt
- any kind of preserves for the filling – I used strawberry
- 1 egg for an egg wash
- 1 tablespoon of powdered sugar for garnish
Directions:
In a small bowl, mix flour, salt and baking powder. Using the paddle attachment of the standing mixer beat the butter and sugar. Add sour cream, beat until fully mixed. Add the flour mixture. After the dough is formed, wrap in a plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350F. Grease a large cookie sheet. Divide the dough into 2 parts. On a floured surface, roll out the dough, adding more flour if needed. Using the pizza slicer cut the dough like a pizza into 12 slices. At the widest end, spoon some preserves, (I was able to only fit about ¼ teaspoon) roll the dough like a crescent roll. When finished rolling all the cookies, brush each one with an egg wash. Bake in the oven for 30 minutes or until golden on top (some of the preserves will spill out into the cookie sheet). When done cooking, move the cookies to a cooling rack line a paper towel or parchment under the cooling rack and while the cookies are still hot, sprinkle with powdered sugar.
Mrs.Mahiya 
Yum! Love these.My mum used to make similarlittle crescents, even salty ones, with cheese and sesame. Thanks for sharing!