Some cosmetic changes in preparation for larger site changes in the works.

Richard in Cincy

REC Eierlik

Veteran Member
5342 posts
Joined: Dec 12, 2005


Posted to Thread #21324 at 9:39 pm on Dec 31, 2011

200 gr soft butter
100 gr conf. sugar
2 tbls egg liqueur (I used Verpoorten, see link)
3 tbls sour cream
3 egg yolks, hardboiled and mashed
350 gr flour

1 egg white, beaten
sugar crystals

Cream butter, sugar, liqueur, and sour cream. Add mashed egg yolks. Sift flour and stir into butter mixture.

Knead to a dirm dough. Chill overnight (or longer, well wrapped).

Roll dough 1/8" thick using bands on ends of rolling pin to insure uniform thickness. Cut and place on baking sheets lined with parchment. Chill cookies on baking sheets for 1 hour. This is crucial to prevent cookies from spreading and keep their cutout shape and edges clear and sharp.

Before baking, brush with egg white and sprinkle with decorating sugar crystals.

Bake at 375F in middle of oven for appr. 12 minutes.


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