Contains eggs and dairy. Low-nickel and easy to make as low-lactose. Free from soy and nuts. And a family heirloom 🙂
The recipe card is basically a list of ingredients proportions with an oven temp… so I can only assume, based on baking this recipe as I imagined it was supposed to be, that the directions I write for you below are what Great-Grandma Julie had in mind 🙂 I’ve made this recipe twice now, the first time with my father as a sous-chef. And it is DELICIOUS!!! So, please enjoy this piece of family history and Jewish heritage! ❤
You will need…
2 sticks of butter, lactose-free variety or regular dairy both work
1 cup of sugar
1/2 cup sour cream, lactose-free variety is available at Whole Foods
4 cups of flour
1 tbsp baking powder
pinch of salt
jam for the filling
Cream butter and sugar until smooth. Add eggs in two separate additions, beating well between each addition. Next add sour cream and mix until incorporated. Mixture might curdle, so don’t worry if it does; life happens. Add 1 cup of flour at a time, mixing on the lowest speed. Add the baking powder and the salt along with the second cup of flour. To avoid over-mixing, turn off the mixer when the mixture is almost coming together into a dough, and finish the remaining mixing with your largest wooden spoon.
Divide the dough into two discs and place each in a zip-top bag in the refrigerator for at least one hour and up to overnight.
Roll out the dough on your floured counter, using a floured rolling pin and floured hands. You want to achieve a very thin width of dough. Cut out circles using the top of a large glass, and place each circle on a well-greased cookie sheet or parchment-paper lined trays. Fill with jam and fold up into triangular shape. Re-roll the scraps and continue until all of the dough has been used.
Bake at 375 degrees for 15 minutes. Buon appetito!