Sour Cream Shortbread Cookies with Orange Filling
Very simple sweet homemade baking for tea! A perfect recipe for wonderfully tender sour-cream pastries with aromatic orange filling that many will love.
Updated : 24 February, 2026
Easy
About 1 hour.
Ingredients
50 grams
Butter
200 grams
Sugar
60 grams
Sour cream
1
Chicken eggs
0.25 teaspoon
Salt
20 grams
Vegetable oil
320 grams
Wheat flour
1 teaspoon
Baking powder
1 liter
Water
1
Oranges
1 tablespoon
Starch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients to make the most delicious shortbread cookies with filling.
Step 2
Put 50 g butter (1.8 oz) into a bowl, then add 4 tbsp sugar.
Step 3
Mix the sugar and butter well with a mixer.
Step 4
Add 3 tbsp sour cream to the bowl.
Step 5
Crack 1 egg into the bowl and add it.
Step 6
Add 1/4 tsp salt.
Step 7
Pour 1 1/2 tbsp vegetable oil into the bowl.
Step 8
Mix all the ingredients well with a mixer.
Step 9
Sift 300 g wheat flour (10.6 oz) into the bowl with the liquid base in two additions.
Step 10
Add 1 tsp baking powder.
Step 11
Stir everything with a spatula.
Step 12
Continue kneading the dough well by hand in the bowl.
Step 13
Gather the dough into a ball, place it in a plastic bag, and refrigerate for 30 minutes.
Step 14
Bring water in a saucepan to a boil and add 1 orange (preferably with a thin peel). Boil it for 3-5 minutes.
Step 15
Cut the orange into small pieces and put them into a suitable container.
Step 16
Add 6 tbsp sugar to the orange pieces.
Step 17
Add 1 heaping tbsp starch.
Step 18
Blend everything into an orange puree.
Step 19
Transfer the puree to a saucepan and cook, stirring, for 3-5 minutes until you get a thick orange jam. Remove from the heat and let it cool.
Step 20
After 30 minutes, place the dough on a lightly floured surface, knead it briefly, and cut it into 2 equal parts.
Step 21
Return one part to a plastic bag and refrigerate. Roll the other part into a sheet 3-5 mm thick (about 1/8-3/16 in).
Step 22
Spread the needed amount of jam over the sheet and distribute it evenly.
Step 23
Carefully roll the sheet into a tight log.
Step 24
Cut the log with a crinkle cutter (fluted knife) into pieces 1.5-2 cm thick (about 1/2-3/4 in).
Step 25
Place the pieces on a baking tray lined with parchment paper and bake in a preheated 175°C (350°F) oven for 15 minutes.
Step 26
After baking, transfer the cookies with orange filling to a plate, then make the second batch the same way from the remaining dough.
Step 27
Enjoy your tea time!
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