German Butter Cookies Recipes

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.

Steps:

• 1. Cream butter, gradually add sugar until light and fluffy.
• 2. Beat in egg, milk, and vanilla. Combine flour, baking powder, and salt. Gradually add to creamed mixture. Chill for ease in handling roll out dough to 1/2 inch thickness on lightly floured surface. Cut with floured cookie cutter into shapes
• 3. Bake on a cookie sheet in preheated 350 degree oven 8 to 10 minutes or until lightly browned. Remove to wire rack to cool

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.