These cookies go great with avocado, salsa
and cheese dips, and what gives them their unique taste is the
store-bought dried onion flakes, which, unlike the home-cooked onions,
are died before they are fried, making them perfect for use in dough and cookies.
Ingredients:
Flour - 2 cups
Cornstarch - 3/4 cups
Baking powder - 1 sacket
Black pepper - 1/4 tsp.
Dried onion flakes - 3/4 cup
Butter - 2 sticks
Sour cream - 7 oz.
Muenster cheese - 7 oz. (grated)
Salt - 1 tsp.
Preparation:
Preheat oven to 250°F (180°C).
Sift flour, cornstarch and baking powder into a mixer bowl.
Add
salt, black pepper, onion flakes, and mix at low speed.
Add cubed butter, sour cream, and grated cheese.
Mix at medium speed
until uniform dough is created.
Collect the dough and wrap it in plastic wrap. Place it in the
refrigerator for at least an hour and a half.
Cut a piece of dough and roll it into a long, narrow log about 6
inches long, fold in half and wrap one half around the other.
Arrange the cookies on a baking pan lined with baking paper. Bake
for 20-25 minutes. Cool and store in a sealed box.
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