This week we’ve got another cookie recipe to help get you through the holiday season. It even includes suggestions for variations!
Butter Gebäck / Soft Butter Cookies
8 eggs
3 cups sugar
½ pound (2 sticks) butter or margarine, melted until foamy
1 teaspoon baking soda
2 teaspoons baking powder
6 ½ cups flour
1 teaspoon salt
Preheat oven to 350°.
Cream eggs, sugar, and butter. Add flour, salt, baking soda, and baking powder, beating well after each addition. The batter may be divided and embellished with coconut or melted unsweetened baking chocolate to provide three different cookies from one recipe. For chocolate butter cookies simply add 1 teaspoon vanilla and 1 square melted, unsweetened chocolate.
Drop by tablespoonfuls on ungreased cookie sheet and bake 8 to 10 minutes. Cookies will be firm, but not brown. Try not to overbake.
Makes about 5 dozen.
Caroline Trumpold, Middle Amana
Note: When Caroline Trumpold submitted this recipe, she wrote in that it had been her mother’s favorite cookie and that she used to double the recipe and then divide the batter mixing one portion with shredded coconut , another with melted chocolate for a double variation of the classic butter cookie.
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.
