Cookie Cutter
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g flour
- 200 g butter
- 375 grams sugar
- 4 egg (s)
- 1 packet baking powder
- 1 packet vanilla sugar
- 0.5 teaspoon ½ lemon flavor or the zest an untreated lemon
- Egg yolks for brushing
- some milk or condensed milk
- Chocolate sprinkles, sugar sprinkles or raisins to decorate
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar, vanilla sugar, eggs and lemon peel aroma until frothy.
- Make a wreath out of the flour on a dough board, a large flat wooden board, or on the kitchen worktop, put the butter-egg mixture in the middle and knead everything into a dough.
- Before further processing, put the dough in a cool place for about 1/2 hour to 1 hour. If I`m in a hurry to process it, I sometimes put my dough in the freezer, wrapped in cling film.
- Roll out the dough and cut out various shapes.
- Before you put the cookie cutter in the oven, you have to coat it with egg yolk. If you don`t want to use so much egg yolk, because you then have so much egg white left over, you can whisk the egg yolks with canned milk or normal milk and use it to spread the pastry. Also gives the cookies a nice shine.
- If you want, you can decorate the cookie cutter with raisins, chocolate or sugar sprinkles after brushing it with the egg yolk.
- Bake at 175 ° C for about 10 minutes until the cookies are light brown.
- The dough makes a large amount, about 5 - 6 baking trays. But you can also cut the amount in half.
- This is another recipe from my grandma. She already had it from her mother. We don`t know how far the recipe goes back, but it is, so to speak, a family heirloom that has been passed on from generation to generation.
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