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Hungarian Pogachel

8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 egg
2 tablespoons sour cream
2 cups unbleached all-purpose flour
1/2 teaspoon salt

Preheat oven to 350 degrees and lightly flour two cookie sheets.
In a medium-size bowl, cream the butter and sugar until fluffy and
light in color. Beat in the egg and the sour cream. Combine the
flour, baking powder and salt and sift them into a bowl with the
butter mixture. Knead the mixture by hand into a smooth dough.

Lightly flour a wooden board or counter. Carefully roll out the
soft dough to an even thickness of slightly more than 1/4 inch.
Using a round cookie cutter or glass about 2 1/2 inches in diameter
dipped in flour and cut out the cookies. Gently transfer them to
a cookie sheet with a spatula dipped in flour. Gather up the scraps,
reroll the dough and repeat. Prick the center of each cookie in
two places with a fork. Bake in the middle of the preheated oven
until lightly browned around the edges, 18 to 20 minutes. Remove
the pan and transfer the cookies to wire racks to cool. Makes about
three dozen cookies.


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