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Butter Geback (German Butter Cookies)

pat's
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Category: German Desserts, Breads
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 66
Ready in: > 5 hrs

  • 6 cups flour
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 pound butter, softened
  • 2 1/4 cups sugar
  • 2 eggs, PLUS
  • 1 egg lightly beaten
  • 1/2 cup fruity white wine, such as Riesling

Sift flour, cinnamon, and salt together into a large bowl.

Beat butter with an electric mixer, then gradually add 2 cups sugar and beat until light and fluffy. Beat in 2 eggs, one at a time, then alternately beat in dry ingredients and wine about one-third at a time. Dough will be very soft.

Divide dough into 5 equal parts, flatten, wrap in plastic, and refrigerate overnight.

Preheat oven to 350 degrees F. Roll out dough about 1/4-inch thick on a lightly floured work surface. Cut with cookie cutters, transfer to greased cookie sheets. Scraps may be gathered, re-chilled, and rolled one additional time.

Brush cookies with remaining egg, sprinkle with a little of remaining sugar, and bake in batches until golden, about 20 minutes. Transfer cookies to a wire rack and cool completely.

Decorate as desired and serve. Store in a cookie jar. Cookies taste best after sitting one week.


Recipe Source: cdkitchen.com

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