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Butter cookies – a completely different take

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Ingredients for 1 servings:

  • 250 g flour
  • 3 egg yolks, hard boiled
  • 60 g sugar
  • 250 g butter
  • 1 sachet of vanilla sugar or real vanilla pulp
  • Rum, as desired
  • Egg yolk, for brushing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super crumbly and original according to my grandma Hildchen

Don’t be surprised! Hard-boiled egg yolks are actually used. I separate the raw eggs and make macaroons from the egg whites. I heat the egg yolks in a double boiler. Mix the softened butter with the sugar and flour. Press the egg yolks through a fine sieve. Refrigerate for half an hour. Continue working like shortbread dough, i.e., roll out and cut out shapes. I brush the egg yolk on top and sprinkle with sugar. Bake at 175°C (350°F) on the middle rack until golden brown. The cookies are very delicate and tender!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Butter cookies – a completely different take

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