A very white christmas

6 servings
20 min
25 min
Very Easy


Number of serving: 6
2 cups flour

1 teaspoon salt

1 cup cold butter

1 cup sour cream

1 cup powdered sugar

2 to 3 tablespoons butter

ΒΌ teaspoon almond extract

1 to 2 tablespoons milk


  • In medium bowl, combine flour and salt.Using a pastry cutter, cut in butter until mixture is crumbly. Add sour cream, first stirring and then kneading with your hands.
  • Dough will be slightly sticky. Shape dough into a ball, cover and refrigerate 1 hour. Remove dough from refrigerator and let sit for 15 minutes.
  • Preheat oven to 350 degrees. Divide dough into 2 equal parts. Roll out on lightly floured surface to 1/8 inch thickness, adding more flour, if needed if dough becomes too sticky.
  • Cut out with 2-3 inch round cookie cutter. Place about 1/2 to 1 teaspoon, depending on the size of your circles, of raspberry jam on center of circle.
  • Fold in half and gently pat edges together to form a seam. If a little filling oozes out during baking, that's alright, you'll be able to tell what filling is inside.
  • Bake in preheated oven 20 to 25 minutes until golden brown. Pipe icing over cooled cookies decoratively using a pastry bag or a zip-lock bag with a corner snipped off.
  • In bowl, combine all ingredients, stirring until smooth.


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