International Recipes - German Butter Cookies - 2 Recipes
German Butter Cookies - 2 Recipes

Recipe #1 - German Butter Cookies

Ingredients
                                            

Cream:
1 1/4 cup powdered sugar
2 sticks plus 2 tablespoons butter or margarine

Add:
1 large egg yolk
1 large pinch of salt
2 3/4 cups flour

Method

Chill 2 hours in refrigerator, or 15 minutes in freezer. Roll thin and cut, or can roll in balls, roll in sugar, and stamp with a cookie stamp. Bake 375 F. for 8 to 10 minutes. Ice and decorate.

Variations on this recipe:

Butterherzen  “Butter Hearts”
Cut cookies with fluted heart cutter. Spread half of each heart with melted chocolate. 

Rycraft cookie stamp
Use a heart-design cookie stamp and apply chocolate onto the design with a paintbrush, or dip the face of the cookie in melted chocolate.

From www.german-usa.com/magazine/kalender/10.html  (Page not found)
Polli’s German Christmas Goodies  by Polli Turner




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Recipe #2 -
Halbmonde “Half Moons” or “Crescents”
(variation on GERMAN BUTTER COOKIES)


Ingredients
                                            
Cream:
1 1/4 cup powdered sugar
2 sticks plus 2 tablespoons butter or margarine

Add:
1 large egg yolk
1 large pinch of salt
2 3/4 cups flour

Method

Chill 2 hours in refrigerator, or 15 minutes in freezer. Roll thin and cut, or can roll in balls, roll in sugar, and stamp with a cookie stamp. Cut cookies with crescent shaped cutter. Bake 375 F. for 8 to 10 minutes.

Use Nutella spread (imported, made from ground chocolate and hazelnuts, can be found in most grocery stores, in the jam and peanut butter section, or imported food section, or baking section) to sandwich cookies together. Dip tip of each sandwich cookie in melted chocolate.


From www.german-usa.com/magazine/kalender/10.html  (Page not found)
Polli’s German Christmas Goodies by Polli Turner