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Buttergeback

Buttergeback Recipe

Traditional European Recipe

Ingredients

3 eggs

1-1/8 cup butter, softened

1-1/8 cup sugar

2-1/2 tablespoons vanilla sugar

2-1/4 cups flour

2 tablespoons condensed milk

1 egg yolk

Method

Hard boil the 3 eggs in boiling water (about 10 minutes) and let cool.
Peel
the eggs and
reserve the yolks. Discard egg whites. Pass the egg yolks through a chinoise
or strainer.

Beat the yolks with the butter , sugar, and vanilla sugar until creamy. Sift
the flour and add
to the butter mixture. Mix well.
Wrap in plastic wrap and let chill in the refrigerator
for 1
hour.
Preheat oven to 350 F.
Lightly grease a cookie sheet. Roll out dough on
a floured
board to 1/8" thick.
Cut into desired shapes with cookie cutters and place
cookies on
cookie sheet.
Mix the raw egg yolk with the condensed milk and brush the top
of each
cookie with this mixture. Bake for about 18 minutes or until lightly golden.

Yield depends
on size of cookie cutters used.
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