Butter Geback (German Butter Cookies)
Category: German Desserts, BreadsPrep 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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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