German Cookies - My Favorite Recipe

This is my all-time favourite German cooky recipe. In Germany, these cookies are known as "Ausstecherle". Usually made at Christmastide time, the dough is flexible adequate to be used throughout the year, so why bounds this delightful dainty to just a few hebdomads out of the year?

At any family supply shop or Christmastide market, you can purchase cooky stonecutters made of metallic element or plastic. Available in forms such as as stars, boots, Santa Claus and others, one can cut out figs from the dough. Look for seasonal figs such as as rabbits, eggs for Easter, Black Maria for Valentine twenty-four hours or enchantresses around Hallowe'En and you have got in this cookies a great homemade gift thought for vacations all throughout the year.

This is the formula for the dough, given to me by no less of an authorization on cookies than my female parent in law:

Ingredients:

500 grammes flour

250 grammes butter or margarine

250 grammes sugar

2 big eggs

1 tsp rum

1 bundle of vanilla refined refined refined refined sugar
(if unavailable, usage vanilla infusion and add slightly more than sugar to the dough)

for the decoration:

2 egg yolks, whisked until foamy
colored sugar scatters or finely chopped almonds
cooky stonecutters in the forms of your choice

1. To do the dough:

Bring the butter or oleo to room temperature to soften it. Cut the butter or oleo into little pieces and topographic point into a mixing bowl. Beat until it is creamy. Add half of the refined sugar and go on beating. Add the remainder of the sugar, eggs, vanilla refined refined sugar and rum. Continue beating. Add the flour a small at a clip while stirring until a house dough is formed. Once the dough goes too house for the sociable to handle, knead the dough by hand.

2.Directions for the figs (Ausstecherle):

Using peal pin, axial rotation out the dough to about a one-half centimetres (a 5th of an inch) thickness. Be certain to flour the surface you'll be working so that the dough doesn't stick.

3.Grease a cooky sheet, you'll be using it very shortly now.
Take a cooky stonecutter and cut out a figure. Topographic Point the cooky onto the baking hot tin. To forestall the cookies from sticking in the cutter, put a small flour aside in a dish and dip the stonecutter in flour in between cutting each cookie.

4.To decorate and bake:

Whisk two egg yolks, then brush the figs (Ausstecherle) with them. Decorate the Ausstecherle with coloured refined sugar scatters or finely chopped almonds. Bake the Ausstecherle for about 15 proceedings in a preheated oven at 175°C (350 F) on the center rack.

This formula do enough dough for two or three baking hot Sns (50 to 70 pieces), depending on size of your cooky cutters. The dough can be rekneaded and rolled out again until it's all used up.

They savor their best fresh from the oven! Enjoy this taste sensation any clip of the year!