Serves 66
37 min
German Butter Cookies
Recipe GLPR5ddf8ba1b2c3df
These delicate German butter cookies are made with softened butter, sugar, and eggs, flavored with warm cinnamon and a touch of fruity white wine. The dough is tender and rich, baking into golden, buttery shortbread-style cookies that are perfect for any occasion or as a homemade gift.
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Ingredients
6 cups all-purpose flour
1 1⁄2 tablespoons ground cinnamon
1⁄4 teaspoon salt
1 lb. unsalted butter, softened
2 1⁄4 cups granulated sugar
2 eggs, whole
1 egg yolk, lightly beaten
1⁄2 cup fruity white wine, such as Riesling
Directions
Preheat your oven to 375°F. In a small bowl, whisk together the flour, ground cinnamon, and salt; set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes of beating.
Add the 2 whole eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
Gradually mix in the flour mixture in two additions, stirring gently until just combined.
Stir in the white wine until the dough is smooth and well blended.
Transfer the dough to a piping bag fitted with a medium star tip. Pipe small rosettes or stars onto ungreased baking sheets, spacing them about 1 inch apart.
Lightly brush each cookie with the beaten egg yolk.
Bake at 375°F for 10 to 12 minutes, until the edges are light golden brown but the centers remain pale.
Remove from the oven and allow the cookies to cool on the baking sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
