Feines buttergebaeck (fancy butter cookies)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | Lb* butter (probably 1 2/3 cups) | |
| 190 | grams | Sugar (1 cup less 3 Tbsp) |
| 1 | Egg (or 2) | |
| 1 | Lb* flour (probably 4 1/2 cups less 1 Tbsp) | |
| Grated peel of 1 lemon | ||
| Salt | ||
| Glaze: | ||
| 1 | Egg | |
Directions
Dough:
Sift flour onto pastry board, add all other ingredients and knead well. Chill dough in a cool place. Roll out to approx. ¾ inch thick (or slightly thicker), and cut out [with a cookie cutter].
Paint with glaze.
((*Note: The German original used the '#' for pound. Some of the recipes from this source were in German, some in a mixture of German and English. Since this particular recipe was all in German, I assume it refers to German pounds. A german pound - 500 grams - is slightly larger than the American pound - 454 grams. K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92