I hope you all had a relaxing second of Advent weekend. Ours was pretty cold with temperatures as low as -12 F (-25 C) which made the decision on staying inside pretty easy. I kept busy with finishing decorating our house and setting up the Christmas tree. My teens took over the kitchen and continued some Christmas baking. My teen daughter decided on German butter cookies. They are one of her favorite Christmas cookies. The butter cookie recipe she decided on is based on a shortbread pastry dough which results in a cookie with a very fine crumb. They are the perfect cookie to use for kids to decorate. I love the shapes of the cookie cutters she used, especially the hedge hock. Thanks for baking them for us, Marlene.
|German Butter Cookies - Butterplätzchen|| || |
- ⅓ cups (150 G) flour, sieved
- ⅜ cup (75 g) sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ½ cup (100 g) butter, cold
- Line baking sheets with silicon mats or parchment paper. Set aside.
- In a food processor combine all ingredients.
- Make sure the butter is well distributed. The mixture will be crumbly.
- Form the crumbs into a dough ball, wrap, and refrigerate for at least 60 minutes.
- Preheat your oven to 350 F Convection.
- Dust a board and roll out the dough with a rolling pin. Thickness should be ⅛ inch (3 - 4 mm) thin.
- Dust cookie cutters with flour and cut out the butter cookies.
- Place on prepared baking sheets.
- Bake for 8-10 minutes or until golden brown. Don't over bake. Baking times may vary.