Ingredients 2 cups flour 1/2 teaspoon baking soda 6 tb unsalted butter, cup conf, 2 eggs yolks, egg white 2 tablespoons sour cream
METHOD Combine flour and baking soda. Set aside. Beat butter and sugar until blended. Add egg yolks, egg white and sour cream. Beat until smooth. Beat in flour mixture until dough just comes together. Form into two disks, wrap in plastic and refrigerate at least 30 minutes. Heat oven to 350 degrees F. Roll out one disk on liberally floured wax paper with a floured rolling pin to 1/8-inch thickness. Using a 2 1/2-inch star cutter, cut out star shapes and place on a wax paper-lined baking sheet. Repeat with second disk. Gather up scraps, form into a disk and refrigerate. Bake for 10 minutes per batch, until lightly golden. Slide cookies onto a cooling rack and cool. Reroll chilled scraps, cut out additional stars and bake.
CHEF NOTE Make Ahead: It’s best to chill the dough for at least 30 minutes before cutting out the star shapes; the cookies can be stored in an airtight container for 1 week to 10 days. Yield: 4 dozen.