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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 

Vanille Krenzle (Cookies)

by Anne Dreer, 13 Dec 2011

  • 1 pound butter

  • 1 cup regular sugar

  • 4 cups all-purpose flour (if you use a US measuring cup you have to use 4¼  cups flour)

  • ½ teaspoon baking powder

  • 1 teaspoon vanilla

  • Some grated lemon rind or ½ teaspoon lemon extract

  • 2 eggs

Sift the baking powder into the flour; cut the butter into the flour and work it in by hand until there are no more lumps.  Stir in the eggs and flavoring

Work it into smooth dough by hand.  It is easier to roll out if the dough is chilled overnight or for several hours.

Roll it out and cut it into shapes.  Decorate with sprinkles or colored sugar before baking.  There is no need to brush with egg white.

Bake at 350° on greased cookie sheets (I use parchment baking paper to line the cookie sheets—no need to grease).

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 13 Dec 2011]

 
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