This was my go-to recipe to even out the yolks and whites when I made meringues in Germany. Simple butter cookies can be full of flavor when you use good butter and fresh eggs. These cookies do great on a plate next to more sophisticated cookies.
Makes one cookie sheet full of cookies (about 2 dozen).
See larger imagePrep Time: 1 hour, 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- 9 T. butter (100 grams)
- 1 3/4 c. flour (190 grams)
- 1/3 c. sugar (66 grams)
- 3 egg yolks
- 1 tsp. lemon zest
- 1 tsp. water
- Coarse sugar, "Perlzuker" or "Hagelzucker" for decoration
Preparation:
Save 2 teaspoons of egg yolk. Set aside.
Mix all other ingredients until a ball of dough forms. Form into ropes, then form 4 inch pieces of rope into "S" shapes or any other shape. If the dough breaks where you bend it, add 1/2 to 1 teaspoon more water.
Place cookies on a cookie sheet. Chill for 1 hour. If it is cold outside, you can chill them there.
Preheat oven to 375°F.
Mix reserved egg yolk with 1-2 teaspoons water. brush over cookies. sprinkle cookies with "Hagelzucker" or coarse sugar (can be colored).
Bake cookies 8-10 minutes, or until light brown. Remove from oven. Cool 5 minutes on cookie sheet, then remove to cake rack to cool completely.
Store in a dry place and use for your "Plätchenteller" during Advent.
