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.
You Might Need:
- Jewish Holiday Cookie Cutter Set of 7
- Heart Pastry Cutter Set
- 15-pc Christmas Cookie Cutter Set
- 12-pc Copper Christmas Cookie Cutter Set
Reviews of Buttergeback:
1-5 of 6 reviews Next >>
jayjay in oklahoma Jan 20, 2008
Would make this again.
these were the very best cookies I have ever had!
Jan 20, 2008
Would make this again.
they were very tasety
Regan in Ohio Dec 18, 2007
Would make this again.
Great recipe helped my daughter on her Christmas traditions in Germany for her English class
A cookie baker in Malaysia Oct 12, 2005
Would make this again.
I love it...awesome..already in my cookies recipe book.spread chopped almond or other nuts..it will vanished in minutes.
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.
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