home > recipes > meals / dishes > desserts > cookies

Butter Geback (German Butter Cookies)

recipe at a glance
ready in: over 5 hrs
serves/makes:   66
  

recipe id: 46838

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

6 cups flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 pound butter, softened
2 1/4 cups sugar
2 eggs, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 egg lightly beaten
1/2 cup fruity white wine, such as Riesling

directions

Sift flour, cinnamon, and salt together into a large bowl.

Beat butter with an electric mixer, then gradually add 2 cups sugar and beat until light and fluffy. Beat in 2 eggs, one at a time, then alternately beat in dry ingredients and wine about one-third at a time. Dough will be very soft.

Divide dough into 5 equal parts, flatten, wrap in plastic, and refrigerate overnight.

Preheat oven to 350F. Roll out dough about 1/4-inch thick on a lightly floured work surface. Cut with cookie cutters, transfer to greased cookie sheets. Scraps may be gathered, rechilled, and rolled one additional time.

Brush cookies with remaining egg, sprinkle with a little of remaining sugar, and bake in batches until golden, about 20 minutes. Transfer cookies to a wire rack and cool completely. Decorate as desired and serve. Store in a cookie jar. Cookies taste best after sitting one week.

added by

Selina, California, USA

nutrition

Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like butter geback (german butter cookies)




comments & reviews