Source: Beerli Rezept ca. 1938
After re-working with this cookie dough the past holiday season, I've decided that these are the perfect holiday cookies. The dough is so soft and buttery, so nice to roll out and work with on cutting different shapes and figures. They bake fast, and they hold up and last. The taste is very delicate and light. It's not overly sweet, nor under sweet. I worked with a Martha Steward basic icing recipe. It consisted of powder sugar, egg whites and a bit of water. Simple and stored very well for a few days w/ out separation. If you'd like to make alternative colors, just make small batches at a time separately. For example, I worked with natural vegan dye for the colors. So, I mixed a small batch of the yellow, pink, and so on. My color choices were limited since I went with natural, plant based colors. But, it was enough for me. Give this cookie a try over the next holiday...Valentines, Easter, 4th of July, or the next Christmas. It's a no-fail recipe, it's heritage, and it's very European!
- 500 gr white flour
- 250 gr sugar
- 250 gr butter soft
- 3 eggs
- 1 tsp baking powder
- 1 pinch lemon peel grated
Once dough is worked together either by hand or by mixer, lay out on a floured surface.
Roll dough about 1" thick. Choose your cookie shapes. Be sure you keep the working surface well floured.
cutting with different shapes
if you choose to stick with the traditional finish with these cookies, once cookies are cut and laid out, brush them with an egg yolk and bit of suger mixture, then bake.
Bake for 10 minutes or until edges are slightly golden. Cool completely, and get ready to ice if desired.
for icing: mix 3 egg whites along with 3 cups of confectioners sugar, and a bit of vanilla. Beat or whip until light and fluffy. Take out desired amounts and add color to smaller batches. Pipe in icing bag for best results. It takes about 15+ minutes to dry on the cookie for storage.
have fun with your chosen colors
and chosen shapes
let dry completely before packing up