Another (Southern) German Christmas staple are these butter cookies. They are perfect to be made with my tasty Zimtsterne because they require three egg yolks, while the other require three egg whites: no bowl of awkward leftover partial egg in the back of your fridge!
They are as simple, as they are tasty but because there are so few ingredients, make sure to use good ones. Especially butter. I can't stress enough, how the quality of your butter directly determines the quality of your resulting cookies. Thus, I recommend using unsalted European style butter (Plugra, Kerrygold, ...) for the best result.
- Butter - 125g / 4.5 oz / 9 tbsp, at room temperature
- Granulated Sugar - 125g / 4.5 oz. / 6 tbsp
- All Purpose Flour - 250g / 9 oz. / 2 cups
- Eggs - 3 large, yolks only
- Vanilla Extract - 1 tsp
- Baking Powder - 1/2 tsp
- Eggs - 1 large
- Food Colors - optional
- Preheat your oven to 390° Fahrenheit.
- Put all ingredients into a bowl and mix/knead into a dough that barely crumbles anymore.
- Wrap dough in plastic foil and chill for at least 1 hour.
- Cut dough into 2 or 3 pieces, work on one and keep the remaining ones in the fridge.
- On a lightly floured surface, roll out each piece of dough to between 1/8 and 1/4 inch and use your favorite cookie cutter shapes to cut the cookies.
- Re-roll the scraps until they're mostly used up. You can bake the remaining dough with the cookies and eat it as a treat.
- Whisk the extra egg in a small bowl and brush your cookies with this eggwash. If you want, you can add a few drops of food coloring to give your cookies an individual touch, e.g. I have a Christmas tree cookie cutter and used green food color to color them green.
- Bake for 8 - 10 minutes, depending on the thickness.
- Cool completely and then store in an airtight container until serving.