"Grossmutter's Buttergebaeck (Muerbteig)"
(Grandma's Butter Cookies, short bread dough, used a lot
for German baking)
This is a recipe my grandma used when I was a small child.
We used to make lot's of cookies at Christmas.
I have no idea where it originated from. It is still just a
handwritten note in my collection of recipes. I had asked her
when I was older to write it down for me.
Ingredients:
250 gr butter
500 gr flour
200 gr sugar
4 yokes
2 whole eggs
zest of 1 lemon
1 tbs. rum
a few drops vanilla
put all ingredients in large bowl, mix and then pour on large counter or wooden board and knit
dough into 1 large "ball". If dough is too crumbly, add a bit water, 1 tbsp. at a time.
The dough should be feeling like short bread dough.
Put in fridge for a few minutes if it got too soft during the process.
Then roll out to 1/4 inch and cut out any forms you like. Put the cookie pieces on a piece of parchment layered cookie sheet.
Mix some egg yolks and brush on top of cookies. Sprinkle with chopped almonds, any colored sprinkles.
Bake at 375 F or 180 C for about 12 min. depending on thickness. They are ready when edges are slightly brown.
Carefully slide on cooling rack.
Keep in tin for 4-6 weeks.
Enjoy!
PS. They taste even better if dunked slightly in your cup of coffee.
You may use this dough recipe also for pie crust.
(Grandma's Butter Cookies, short bread dough, used a lot
for German baking)
This is a recipe my grandma used when I was a small child.
We used to make lot's of cookies at Christmas.
I have no idea where it originated from. It is still just a
handwritten note in my collection of recipes. I had asked her
when I was older to write it down for me.
Ingredients:
250 gr butter
500 gr flour
200 gr sugar
4 yokes
2 whole eggs
zest of 1 lemon
1 tbs. rum
a few drops vanilla
put all ingredients in large bowl, mix and then pour on large counter or wooden board and knit
dough into 1 large "ball". If dough is too crumbly, add a bit water, 1 tbsp. at a time.
The dough should be feeling like short bread dough.
Put in fridge for a few minutes if it got too soft during the process.
Then roll out to 1/4 inch and cut out any forms you like. Put the cookie pieces on a piece of parchment layered cookie sheet.
Mix some egg yolks and brush on top of cookies. Sprinkle with chopped almonds, any colored sprinkles.
Bake at 375 F or 180 C for about 12 min. depending on thickness. They are ready when edges are slightly brown.
Carefully slide on cooling rack.
Keep in tin for 4-6 weeks.
Enjoy!
PS. They taste even better if dunked slightly in your cup of coffee.
You may use this dough recipe also for pie crust.
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 1/8/2014