German Butter Cookies
German butter cookies are called Buttergebäck or Butterplätzchen or Mannheimer Teegebäck. The filled German butter cookies are known as Linzer Plätzchen. You can easily divide the ingredients and make only the half of the dough.
Ingredients for German butter cookies:
- 500 g (1.1 lb) of all-purpose flour (I used unbleached)
- 2 teaspoons of Dr. Oetker Baking Powder Or 1/2 teaspoon of baking powder
- 150 g (5.29 oz) of sugar
- 1 package Dr. Oetker Vanilla Sugar Or 1/2 – 1 teaspoon of vanilla extract
- 2 eggs size xl
- 250g – 270g (8.81oz – 9.53 oz) of soft butter
- Powdered sugar for decoration
- different kinds of jams or jellies Or red currant jelly for the filling
Instructions for German butter cookies:
To make the filled cookies shown below, you need to cut out a back piece and a front pieces with a shape in the center. You can get the Cookie Cutter for Linzer Cookies either at Bed, Bath and Beyond Or at Amazon Or other stores near you, that carry baking and household articles.
Sift the flour mixed with the baking powder into a wide bowl. Spread sugar and vanilla sugar (vanilla extract) over it. Make a little hole in the center and add the eggs. Cover a little with sugar and flour. Put the butter in slices over it and knead all the ingredients to a dough. If the dough is too dry, add some more butter, if the dough is too sticky, place it wrapped in cellophane wrap for about an hour in the refrigerator.
Spread some flour on your table and roll out some of your dough with the rolling pin about 3 mm (0.11 inches) to cut out the back shape of the cookies. Use a spatula or long wide knife to pick up the cookies to place them in 4 x 6 rows on a baking sheet. Roll out some dough again to cut the front pieces with the shape and place them also on the baking sheet. Make sure you have the same amount of front pieces as you have back pieces. Continue until all dough is used, Or you can use the half of the dough for unfilled cookies using cookie cutters shaped in the form you like.
Preheat your oven to 180°C – 190°C (360°F-375°F) and bake the German butter cookies on the middle rack for about 7-9 minutes. After they are finished, take them carefully with a wider spatula from the sheet and place them on a cooling rack.
Spread with a fine sieve the powdered sugar over the front sides of the cookies.
Pass the jelly through a fine sieve and spread it on the back piece of the cookie. Put the cookies together. Jelly is in the middle, powdered sugar is on the outside. Store the cookies in a tin box in layers having parchment paper in between.