1 kg Flour [!!]
750 g Butter
330 g Powdered sugar
Divide the dough into two halves. Make the ‘German Slices’ and
‘Chessboards’ from the one half. Add two eggs to the other half to make
the other types. Let the dough sit in a cool place for a few hours.
‘German Slices’: With 1/4 of the basic dough above: roll into ‘sausages’
about 4 1/2 cm in diameter. Cut into slices 1/2 cm thick. Bake on a
greased cookie sheet.
‘Chessboards’: with 1/4 of the basic dough above: Divide the dough into
two. Mix 2 tbsp cocoa into one half. Roll out two brown and two white
‘sausages’. Put them together in a square, so that they alternate like
squares on a chessboard. Cut into thin slices. Bake.
The ones with the egg can be put into a pastry bag and squeezed through a
star-shaped nozzle to make wreaths or short sticks. Two sticks can be put
together with jam or chocolate glaze for filling.
Another variation is this: Jam cookies: Roll the dough out very thinly, 2-3
mm. Cut out circles about 6 cm in diameter. Put a little raspberry jam in
the middle of each circle. Fold in half and seal the edges with the tines
of a fork. Bake all types: 175C for 10 min.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
NO IDEA HOW MANY THIS MAKES!
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
100 Servings