Ingredients

The following ingredients have 4 Servings
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 5 tablespoons Butter (cold)
  • 2 large Eggs
  • 1/2 cup Sour cream
  • 1 teaspoon dried dill weed
  • 1 tablespoon Fresh dill — chopped

Instruction

  • Preheat oven to 425 degrees.
  • Combine the flour, baking powder, baking soda and salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
  • Beat the eggs with a fork in a small bowl. Add the sour cream and dried dill; beat until well combined. Stir into the flour mixture until the mixture forms a soft dough that pulls away from the side of the bowl.
  • Turn out the dough onto a well-floured surface. Knead the dough 10 times. Roll out the dough into a 9 x 6-inch rectangle with a lightly floured rolling pin.
  • Cut the dough into 6 squares. Cut each square diagonally in half, making 12 triangles. Cut again to make 24 triangles Place the triangles 2 inches apart onto ungreased baking sheets.
  • Bake for 8 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. 
  • Make the horseradish cream by combining prepared horseradish