A cookie that could pass for pastry, sour cream twists have beautiful, delicate layers that melt into richly flavorful bites. The easy-to-mix dough has no added sweetener, but picks up plenty when rolled out on a countertop heavily sprinkled with cinnamon sugar. In the oven, that sugar caramelizes to create the lovely layers. This cookie hails from The Old Country, but we’re not sure which Old Country. Some say Sweden, some say Germany. We found this recipe in our favorite collective cookbook—and perhaps our favorite baking book—From Manna to Mousse. In the early 70s, the Sisterhood of Congregation Beth El in New London, Connecticut, published this classic compilation of Jewish heirloom recipes. Since Mrs.…
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