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German Cut Out Cookies

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German Cut Out Cookies

Ingredients For: German Cut Out Cookies

1/2-cup butter
1/2-cup sugar
2 egg yolks
2 hard-cooked egg yolks, pressed through a sieve
1/2-teaspoon vanilla
1/4-teaspoon almond extract
1/4-teaspoon salt
1/4-cup half-and-half or light cream
1-2/3 cups all-purpose flour
1 egg white
1-tablespoon water
Colored sugar or regular sugar Snipped candied fruit, candied pineapple, or candied red or green cherries (optional)

Instructions For: German Cut Out Cookies

In a mixing bowl, beat the butter for 30 seconds. Add the 1/2 cup sugar and beat until the mixture is fluffy.

Add the uncooked egg yolks, sieved egg yolks, vanilla, salt, and almond extract. Beat until light.

Add the flour and half-and-half or light cream alternately to the beaten mixture, beating after each addition. Chill dough for 3 to 24 hours.

On a floured surface, roll out the dough to 1/8-inch thickness. Cut with a doughnut cutter. Arrange the cutouts on un-greased cookie sheets.

Combine egg white and water; brush cutouts with mixture. Sprinkle with colored sugar and snipped fruit.

Bake in a 375 degree F oven for 6 to 8 minutes or until edges just start to brown. Remove to wire racks to cool. Makes about 48 cookies.

Make-Ahead Tip: Store cooled Greman cut out cookies at room temperature for 1 or 2 days or freeze for up to 6 months. German Cut Out Cookies makes about 2 Dz. cookies. Tiny chunks of candied fruit adorn these festive, shaped German cut out cookies

Source: Midwest Living

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