Buttergeback

3 eggs
1-1/8 cup butter, softened
1-1/8 cup sugar
2-1/2 tablespoons vanilla sugar
2-1/4 cups flour
2 tablespoons condensed milk
1 egg yolk

Hard boil the 3 eggs in boiling water (about 10 minutes) and let cool. Peel the eggs and reserve the yolks. Discard egg whites. Pass the egg yolks through a chinoise or strainer. Beat the yolks with the butter , sugar, and vanilla sugar until creamy. Sift the flour and add to the butter mixture. Mix well. Wrap in plastic wrap and let chill in the refrigerator for 1 hour. Preheat oven to 350 F. Lightly grease a cookie sheet. Roll out dough on a floured board to 1/8" thick. Cut into desired shapes with cookie cutters and place cookies on cookie sheet. Mix the raw egg yolk with the condensed milk and brush the top of each cookie with this mixture. Bake for about 18 minutes or until lightly golden. Yield depends on size of cookie cutters used.

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Reviews of Buttergeback:

6-7 of 7 reviews   << Previous

  Nina in Yogyakarta, Indonesia  Mar 21, 2003
Would make this again.
These cookies are very good. The egg yolk decoration is a great bonus.
This recipe is definitely going into my top 10 cookies list. four stars

  Beth in Ohio  Dec 7, 2002
Would make this again.
These are completely delicious! My family loved them very much! We've been making them for three years now! Yum!! five stars

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