2 cups flour
280 g butter
3 big egg yolks
2 tbs sour cream
3 egg whites
Sift the flour and pour it out on the table. Add cold butter to the flour and chop it with knife. Now add yolks and cream and quickly knead it, wrap it with foil and put it into the fridge for at least one hour. It’s best to do the batter in the evening, let it stay in the fridge for a night and then do cookies next day.
Before rolling batter make an icing by beating egg whites with as many icing sugar as we need it to make icing to decorate gingerbreads. Roll cold butter until it is 4 mm thick and cut out small circles – the smallest they are the cuter ;).
Lay cookies on the baking tray with graseproof paper, put the icing on them and remember to not let the icing flow down!
Bake it for about 15 minutes in the oven heated to 180 degrees. Time of baking can be different – it depends on the size of cookies.