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Butter Geback (German Butter Cookies)

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ready in: over 5 hrs
serves/makes:   66

recipe id: 46838

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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


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.

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Selina, California, USA


Nutritional data has not been calculated yet.

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