German Christmas Cookies
Ingredients
- 250 gFlour
- 125 gButter (cold)
- 100 gSugar
- 1 pcEgg
- 8 gVanilla sugar
- 1 pinchSalt
- 1 pcEgg yolk (for glazing)
- 10 gPearl sugar (for decorating)
Method
Pale-golden edges frame crisp, buttery cookies with a glossy egg wash and a scattering of sugar crystals that crackle under the teeth. Vanilla sugar perfumes the short dough, which turns tender and crumbly as it cools.
- 1
Combine the flour, sugar, vanilla sugar and salt. Add the cold butter in cubes and the egg; work quickly with your fingertips until the dough just comes together. Stop as soon as it is uniform, while it is still cool.
- 2
Flatten the dough into a disk, wrap it and refrigerate for 1 hour. The butter should firm up so the dough rolls without sticking.
- 3
Heat the oven to 180°C / 350°F. Lightly flour the work surface and roll the dough to about 4 mm thick. Cut out shapes with cookie cutters, gathering and rerolling the scraps once.
- 4
Arrange the cookies on a parchment-lined baking sheet. Brush with egg yolk, scatter over the pearl sugar and bake for 10–12 minutes. Take them out when the edges have just turned golden, then cool on a rack.
Frequently asked questions
How do you get this dish right?
- Keep the butter cold and handle the dough as little as possible; overworking makes the cookies tough.
- If the dough softens while cutting, return it to the refrigerator for 10 minutes before continuing.
- Pull the cookies as soon as the edges turn pale gold. They firm up as they cool and keep colouring on the hot tray.
How long does this dish keep?
Once completely cool, store in an airtight tin for up to 2 weeks. The raw dough freezes for up to 2 months.
