(upbeat music) – Hey everybody, it’s Natasha
of natashaskitchen.com. Today I’m gonna teach you how to make one of my favorite Christmas cookies. Actually, I make these all year long. They’re delicious and they’re beautiful. You have to get your hands on this recipe. We start by creaming together
14 tablespoons of butter. And two tablespoons of sugar. (upbeat music) Now we’re gonna combine
a teaspoon of baking soda with two cups of flour. I always sift it in just to make sure there aren’t any clumps of soda. Then whisk those together. (upbeat music) Add all of your flour mixture
into your creamed butter. Then add two tablespoons of sour cream, and your two egg yolks. Now keep the egg whites for later. (upbeat music) Mix that together on medium speed until the sides of the bowl are clean, and you’ve got a dough formed. When you touch it, it’s
going to feel a little sticky but it won’t stick to your fingers. Now onto the meringue. We’re gonna combine two egg whites with three quarters cup of sugar. Beat those together on high speed, this takes about six or seven minutes. This is where you master the skill of keepin’ yourself entertained. Finally, we have semi-stiff
peaks, so we know it’s ready. You’ll need a large
sheet of parchment paper. At least 20 inches long. (upbeat music) Transfer all of your cookie
dough onto your parchment paper. Start rollin’ it out. (upbeat music) If you find it’s sticking
at all to your rolling pin, just sprinkle on some flour. (upbeat music) Because I want to make as many
cookies as humanly possible, I straighten out the edges. Then I measure it, so it’s about seven
inches by 20 inches long. Now you’re gonna pour on
that luscious meringue that you made earlier. Spread it out leaving about
an inch border on all sides. For the next step, the parchment
paper is your best friend. Use it help you roll the dough into a log. Try to get that first turn
tucked as tightly as you can and this’ll help you roll it as you go. (upbeat music) You’ll see some of that
meringue gets pushed out, totally normal. Slice the cookie log into
about half inch rounds and put them on the parchment
paper about an inch apart. You’ll notice as you slice,
that some of the meringue gets pushed out more on
one side than the other. Make sure to put this side
up on the parchment paper. Slide a large cookie
sheet under your cookies, and trim off any excess parchment paper. Time to get those babies in the oven. They get 350 degrees Fahrenheit
for about 15 to 17 minutes. They’re ready when they’re golden on top and beginning to brown at the bases. Once they come out of the oven, pull them with the parchment
paper onto a cooling rack and let them come completely
to room temperature. Then we sprinkle on the powdered sugar. Maybe it was more than a sprinkle. (upbeat music) These were a little bit
messy, but so worth it, and really fun to make. Now I get to eat one. What I love about these is
they’re soft on the outside, chewy on the inside and kind
of crisp around the edges with that meringue. Ah, wonderful. Mm. So good. Just delicious. Mm. It’s the perfect Christmas cookie. If you guys like this
recipe, give me a thumbs up. I hope you’re subscribed
to my YouTube channel, to be the first to see my videos. If you have recipe suggestion
leave a comment below, I’d love to hear from you. Thanks for watching. (upbeat music)