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
Click here if you would like to COMMENT ON THIS RECIPE
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
