These cookies go great with avocado, salsa and cheese dips, and what gives them their unique taste is the store-bought dried onion flakes, which, unlike the home-cooked onions, are died before they are fried, making them perfect for use in doughs and cookies.
Method of Preparation:
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Preheat oven to 250°F (180°C).
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Sift flour, cornstarch and baking powder into a mixer bowl. Add salt, black pepper, onion flakes, and mix at low speed.
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Add cubed butter, sour cream, and grated cheese. Mix at medium speed until uniform dough is created.
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Collect the dough and wrap it in plastic wrap. Place it in the refrigerator for at least an hour and a half.
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Cut a piece of dough and roll it into a long, narrow log about 6 inches long, fold in half and wrap one half around the other.
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Arrange the cookies on a baking pan lined with baking paper. Bake for 20-25 minutes. Cool and store in a sealed box.
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