John Myers
Ingredients for 1 servings:
- 250 g margarine, good
- 250 g clarified butter
- 200 g sugar
- 1 bag of flavoring (Citroback)
- 1 small bottle(s) of rum flavoring or 2 tbsp rum
- 4 egg yolks
- 750 g flour
- 1 egg yolk
- Milk
- Chocolate sprinkles or sugar sprinkles
Instructions
Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes
Beat the margarine and clarified butter until very fluffy, then add the sugar, rum flavoring, lemon flavoring, and egg yolk and mix well. Then gradually knead in the flour. Once the dough is thoroughly kneaded, it’s best to refrigerate it overnight. The next day, cut off pieces of dough and return the remaining dough to the refrigerator to prevent it from getting too warm. Knead the pieces of dough by hand until slightly warm and soft, then roll them out on a floured surface and cut out cookies. Knead the leftovers into a new piece of dough and continue as described. Place the cut-out cookies on a baking sheet lined with baking paper, brush with the egg yolk and milk mixture, and sprinkle with chocolate or sugar sprinkles, if desired. Then bake in a preheated oven at 175 degrees Celsius until golden brown. Baking time can vary from oven to oven; for me, it’s always about 12 minutes to start with. The more trays I bake, the shorter the baking time becomes. Rolling out the cookies is best done by placing plastic wrap over the dough. The dough becomes quite unruly and somewhat crumbly over time, and it’s always a bit frustrating, at least for me. But the result is so delicious that I bake these cookies every year for Christmas, and also for Easter! I make enough dough for about 8 trays.
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