German Butter Cookies Food

GERMAN BUTTER COOKIES (BUTTERPLäTZCHEN)

Steps:

• Add the flour, butter, sugar, salt, vanilla extract, and egg into a large bowl. Use your hands to knead the dough until the dough forms a ball (this takes around 5 minutes).
• Wrap the ball of dough in cling film and place it in the fridge for 30 minutes.
• After the 30 minutes are up, remove the dough from the fridge. Also preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
• Sprinkle flour onto a smooth surface and roll out the dough with a rolling pin until it is approximately 3/8 inch thin. Use your cookie cutters to cut out the cookies and place them on the parchment paper. Once you've used up the rolled out dough, gather the leftovers, form another ball, roll it out again, and cut more cookies. Repeat the process until you have used up all the dough.
• Bake your cookies in the middle rack of your oven for around 10-12 minutes until the cookies are lightly golden brown along the edges. Depending on your oven and how thick your cookies are, your baking time might be slightly shorter or longer.
• Remove the cookies from the oven and let them cool on the baking sheet for around 5 minutes. Then remove the parchment paper with the cookies on it from the baking sheet and let the cookies cool fully.
• OPTIONAL: After the cookies have cooled sufficiently, you can prepare the topping by whisking powdered sugar and lemon juice or water together in a small bowl. This will be your "glue" for sprinkles and other decorations. Spread a small amount of the "glue" onto the cookie and then decorate as desired. You can get really creative here. If you decide to decorate your cookies with icing and/or sprinkles, let them sit until the glaze has hardened.

EASY GERMAN CUT-OUT COOKIES

Steps:

• Combine 1/2 cup plus 1 tablespoon butter, white sugar, vanilla sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
• Mix flour and baking powder together. Beat into the butter mixture on low speed until dough becomes crumbly. Work dough crumbles with your hands into a smooth dough and place into a sealable container. Refrigerate until chilled, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll the dough out to 1/4-inch thickness on a lightly floured surface and cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared baking sheets.
• Pick up all the left over dough, press together into a ball, and repeat the rolling and cutting out process until all the dough is used up.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before carefully removing to a wire rack with a knife or thin spatula to cool completely.
• Mix confectioners' sugar and lemon juice until glaze has a smooth and spreadable consistency. Add more lemon juice if you like a thinner glaze. Add food coloring if you like. Brush frosting on cooled cookies and add chocolate sprinkles or sugar sprinkles if desired.

GERMAN CUT-OUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and brown sugar. Beat in the eggs and vanilla extract until well blended. Combine the flour, baking soda, baking powder and salt; stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Decorate with your favorite frostings or sprinkles if you like.

OLD FASHIONED BUTTER COOKIES

Steps:

• Sift dry ingredients together. Place in food processor and process a few seconds to mix. Cut each stick of butter into 8 pieces and place in food processor. Process 20 to 30 seconds until butter is cut in evenly. Add egg yolks and vanilla and process until mixture forms a ball. Remove, divide into 4 equal balls, flatten each and cover with plastic wrap. Refrigerate overnight.
• Preheat over to 375 degrees. Cut aluminum foil to fit approximately 4 cookie sheets. Using a well floured pastry cloth and rolling pin cover, roll 1 section of dough, leaving the rest refrigerated until needed. Roll evenly approximately 1/8" thick (or actually 1/8" thin). Using small size cookies cutters, cut cookies (they should remain in the cutter, then tap out on to the foil lined cookie sheets). Place cookies 1/2 inch apart. Sprinkle with sugar crystals. (Easier to do one whole sheet red, next sheet green). Reroll scraps and roll out, trying to handle dough as little as possible. Don't reroll dough a third time, use another refrigerated section of dough. Bake approximately 8 minutes, one sheet at a time. Cookies should be slightly golden, remove quickly as once they start to brown, they could burn fast. Immediately slide foil off cookie sheet and leave cookies on foil to cool. Repeat with remaining dough. Store in a wax paper lined, cookie tin. Cookies reach their taste potential after a day and will stay fresh in a cookie tin approximatelly 3 weeks. Actual yield is based on the size cookie cutter used. I use a very small size, approximately 1 1/2 " across.

GERMAN BUTTER COOKIES

Steps:

• Preheat oven 375 degrees.
• Mix ingredients wet to dry.
• If you plan on using a cookie press allow dough to sit at room temperature for at least an hour.
• If you plan on rolling the dough and using cookie cutters start right away.
• Bake for 9 minutes.
• Allow the cookies to cool slightly on the pan before transferring to cooling rack.

GERMAN BUTTER COOKIES RECIPE

Steps:

• Dough: Place the flour, cold cubed butter, sugar, vanilla sugar, a pinch of salt, and egg in the food processor. Process shortly to form the dough.
• Refrigerate: Turn the dough onto the working surface and press the dough into a disc. Don't knead. Wrap in plastic foil/cling film and refrigerate for 30 minutes or longer.
• Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit and line the baking trays with parchment paper.
• Roll the dough about 5 mm/ 0.2 inches on a lightly floured surface with a lightly floured rolling pin. Cut the cookies with any cutters you like. Place on trays (Note 4).
• Brush: Mix the egg yolk and the milk, brush the cookies with the mixture. Sprinkle with the sprinkles.
• Bake for 7-10 minutes until only lightly golden. Let rest on the tray for 5 minutes, then transfer to wire racks to cool completely.
• Repeat: Roll the remaining dough and repeat. Roll all the scraps again and make more cookies.

GERMAN BUTTER S COOKIES

Steps:

• Mix Flower, sugar, vanilla, butter, lemon peels+ eggs all together to be mixed in food processor beat on high level, approx.
• 3 minutes.
• Knead dough w/yr hands until smooth+ gather dough into a ball.
• Place dough 2 hours in refrigerator for resting.
• Cover w/parchment paper.
• Knead dough thoroughly, form sticks finger sized, place in S-form on baking tray (parchment paper for non sticking), let them go numb in the refrigerator.
• Dip the upper side of formed and numbed Butter-S cookie dough into the egg white and than in coarse sugar.
• Return to the tray.
• Preheat+ cook at 350°F in oven, 8-10 minutes until light-yellow.
• Let stand on bars until cool.
• Store in a can (up to 3-4 weeks) on a cold place w/parchment paper between layers.

OMA'S BERLINER KRANSER (GERMAN BUTTER KNOT COOKIES)

Steps:

• Beat butter for 30 seconds with a hand mixer or a stand mixer.
• Add powdered sugar and beat until fluffy.
• Beat in egg yolk and vanilla.
• Stir in the flour.
• Cover and chill dough for one hour.
• Preheat oven to 325 degrees F.
• Work with a small amount of dough at a time and keep the remainder chilled until needed.
• Using one tablespoon of dough for each cookie, roll into a 6 inch rope.
• Shape each rope into a wreath, then overlap the dough about 1 inch from the ends.
• Brush with the egg white and then sprinkle with the sugar.
• Place cookies on an ungreased cookie sheet.
• Bake for 15-17 minutes or until golden.
• Cool cookies for a minute on the pan and then remove to a wire rack.