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Sour cream adds the most wonderful tang and richness to a classic shortbread. The addition of chives puts these treats firmly in the savory baked goods category, transforming them into perfect “rolls” that can be served with almost anything – but yes, you can eat them for breakfast too.
The recipe requires a food processor to mix the dry ingredients with the butter. This is our secret to working quickly while keeping the butter cold – an important aspect of cookie making. The sour cream is mixed in by hand, then the dough is brought together with a little kneading. The cookies are cut with a 3-inch cookie cutter and baked even higher (you're welcome), about 1 1/2 inches pre-baked. Brush them with salted butter and maybe a sprinkle of flaky sea salt to ensure these easy sour cream chives are as perfect as a cookie can be.
