The more things change, the more they stay the same. Appearances can be deceptive. It’s what’s under the hood that counts.
Pick your cliche, the question of the moment is which image is cookie strudel dough, and which is bread dough? They don’t taste at all alike, but the resemblance is striking.
The strudel dough wasn’t like most doughs. I read the instructions several times to be sure I was doing it right. Mash the butter and sour cream into the flour/salt mixture, that’s it? Really???!! Huh. Okay. The dough was a little sticky, but I figured that was why it got refrigerated before rolling out.
Here’s the baked log, which I let cool overnight, then sliced and re-baked, resulting in strudel cookies!
These will be eaten by my husband and me exclusively I’m afraid, because currants.