German Sugar Cookies
Source of Recipe
From "Down South" by Donald Link
Recipe Introduction
"My German grandparents, aunts, and uncles provided me with a steady fix of these cookies throughout my childhood; as such they remain a weakness of mine. To me this is the perfect version of a sugar cookiethin and crisp, with a deep, pure butter flavor. These are traditionally cut into circles, but feel free to follow your whim and cut them into any shape you wish."
List of Ingredients
◦ 4 tablespoons ( stick) unsalted butter, at room temperature
◦ 1 cup plus 2 tablespoons sugar
◦ 1 large egg
◦ 2 tablespoons whole milk
◦ teaspoon vanilla extract
◦ 2 cups all-purpose flour, plus more for rolling
◦ 1 teaspoons baking powder
◦ Colored sugar or Cinnamon Sugar, for garnish
Recipe
In an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, 2 to 3 minutes. Stir in the egg, milk, and vanilla. In a separate bowl, whisk together the flour and baking powder. Gradually stir them into the butter mixture.
Divide the dough in half, wrap each half in plastic, and refrigerate for at least 20 minutes, or up to 3 days.
Heat the oven to 350 F. Line two baking sheets with parchment paper.
Working with half the dough at a time, roll the dough out very thin (about inch) on a lightly floured surface (flouring your rolling pin as needed). Use a cookie cutter to make 3-inch circles (or your desired shape), and use an offset metal spatula to carefully transfer the cookies to the prepared baking sheet. Sprinkle the cookies with colored sugar and bake until the edges are a light golden brown, about 10 minutes.
Transfer the cookies to a wire rack to cool completely. To retain a crisp texture, store in an airtight container for up to 2 weeks.
Makes about 3 dozen cookies
❧ Cinnamon Sugar:
◦ 2 tablespoons granulated sugar
◦ 2 tablespoons raw sugar (such as turbinado)
◦ teaspoon ground cinnamon
Combine all of the ingredients in a small bowl.
Makes cup
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