Hausfreunde Friends Of The House Cookies Recipes
HAUSFREUNDE (FRIENDS OF THE HOUSE) COOKIES
My family has a longstanding tradition of baking cookies together at Christmas to give as gifts. Its a big production and one that we truly enjoy as it is the one time of year where we regulary spend weekends in Mom's kitchen measuring, mixing, baking and decorating thousands (yes thousands) of cookies. We are always on the lookout for new additions to our trays and this German bar cookie looks to have some possibilities as the original recipe indicates that it stores well. The ingredient list is not a mistake - just exacting in the amounts needed to result in a perfect bar. Made a half batch to test and the result is an incredibly rich, almost candy-like, bar. I've checked out several versions and the glaze seems to be optional. That said, it does give the finished product a nice gloss.
Provided by justcallmetoni
Categories Bar Cookie
Time 40m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees.
- Beat the eggs with the sugar till foamy.
- Add the remaining ingredients one by one, ending with the flour and baking powder together.
- Spread dough into a large greased 11 inch baking pan. Bake for 28-32 minutes. The top should look dry and crusty with some nice cracks.
- When done, ice with a mixture of milk and powdered sugar. Let cool 2 hours or more and cut into small squares. (They are good before the, just a bit of a mess.).
- Stored in a cookie tin and refrigerated, these bars keep for quite a while.
Nutrition Facts : Calories 108.2, Fat 5.1, SaturatedFat 1.7, Cholesterol 23.8, Sodium 27.7, Carbohydrate 15.2, Fiber 1.4, Sugar 9.6, Protein 2.8
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- In a food processor, pulse the flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining. Add the egg and vanilla and pulse until the dough just comes together. Scrape out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350° and line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out the dough 1/4 inch thick. Using a 2-inch round cookie cutter, stamp out cookies as close together as possible; transfer to the prepared baking sheets. Gather the scraps, re-roll and stamp out more cookies. You should have a total of 48.
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- In a small saucepan, warm the jam over moderate heat, stirring, until runny, about 3 minutes. Brush a thin layer of jam on 24 of the cookies and top with the remaining cookies.
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