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Butter Cookies / Fränkische Butterplätzchen

You can use a glass to cut out the cookies.This dough works well for holiday cookies cut in stars, bells, or hearts and decorated with colored icing.

Butter Cookies / Fränkische Butterplätzchen

Ingredients, Method & Procedure.

1/2 lb. (1 c.) butter, softened
1 c. sugar
3 eggs at room temperature
1/2 tsp. vanilla extract
4 c. all-purpose flour

1. Beat butter, sugar, eggs, and vanilla in large bowl with electric mixer, or mix with spoon.

2. Set aside about 2 tbsp. of the flour to dust surface for rolling and rolling pin. Add flour, little by little, stirring well after each addition until all flour has been added and dough is smooth.

3. Preheat oven to 375°F.

4. Divide dough into thirds. Place one-third on a clean flat surface that has been dusted lightly with flour. Dust a rolling pin with flour and roll out the dough to ø-inch thickness. Cut dough into a variety of shapes with cookie cutters that have been dipped in flour. Repeat with other two sections of dough. If necessary, dust rolling surface and rolling pin with flour again.

5. After cutting cookies from the three portions of dough, gather up leftover scraps of dough and roll into a ball. Reroll and cut more cookies.

6. Carefully place cookie shapes on ungreased baking sheets.* Bake 8 to 10 minutes, or until edges of cookies just begin to brown.

7. Cool baked cookies on a wire rack. Store these crisp cookies in a container with a loose lid.

Preparation time: 25 to 30 minutes
Baking time: 8 to 10 minutes per baking sheet
Makes 4 to 5 dozen

Posted by :   John Martin   on   Monday, April 12, 2010

Categories :   Bakery   |   Cookies   |   German


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