Recipe: German Butter Cookies

Cream butter, add sugar gradually and cream again, then add eggs one by one, work in flour, chill for 2 hours, roll out one-fourth inch thick and cut out in the fancy designs. Brush with beaten egg and sprinkle with ground almonds mixed with sugar or with colored sugar and tiny silver balls. Or frost later. Bake in a moderate oven for about 15 minutes.

These are cookies in their starkest form, no flavoring but the natural butter and eggs; no leavening but the eggs. You can add vanilla flavoring if you desire, or ground nuts.

While these cookies make excellent simple cut-outs, it is better not to use them for difficult patterns such as Santa Clauses and angels because the dough is too delicate.

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Source: out of a book printed in 1949
Published: