Dough in the fridge, changed the flor for glutenfree but the recipe (also for cookies) is amazing in the way that switching ingredients is no problem:
250g sour cream
4 egg yolks
(Change to taste. No sugar, no problem. glutenfree flour needs a bit more wet ingredients.)
Mix and let rest for a day in the fridge, bake at 180ish until goldbrown. Useful for cookies, apple pie and cheesecake
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