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home > recipes > cookies > butter cookies
From "The Settlement Cookbook" page 472, 1951 edition: No. 1 BUTTER COOKIES (MUERBE) 1 lb. butter 1 cup sugar 2 eggs, separated 6 cups flour(about) 1/2 lemon, rind and juice or 2 tablespoons brandy 1 teaspoon baking powder 1 cup almonds chopped fine Cream butter, add sugar, then the yolks of eggs, slightly beaten; add rind of lemon juice or brandy, then lemon juice and only enough flour mixed with the baking powder to handle. Chill dough several hours, then roll; cut with small biscuit cutter, brush with white of eggs; sprinkle with sugar and chopped almonds. Bake in moderate oven, 350d F., 10 - 15 minutes. Will keep for weeks. David E. Palmer "/>
BUTTER COOKIES --- from Esther Murray Introduction: The following recipe is actually for two different kinds of butter cookies made with essentially the same dough. The first is a thin, plain round, very buttery, sugar(or cinnamon/sugar, or cinnamon/sugar plus ground almonds) topped butter cookie. The second is a chocolate swirl cookie made by mixing a chocolate flavored thin layer of dough in with the plain dough and then rolling it into a log before cutting cookie slices from the log. The resulting cookies is heavier and has a chocolate swirl running through it as the cookie top is really the cross-section of the log. Needless to say, one doesn't have to make the chocolate cookie. This cookie recipe is derived from the "Butter Cookie(MUERBE)" recipe to be found in the settlement cookbook. The original recipe follows the "Esther" recipe. The critical thing to understand about this cookie is that the flour to butter proportions are WRONG. The best cookie batches are made with the least amount of flour. I believe I have achieved levels of below 4 cups to the pound of butter!. The problem with reducing the flour level is that it becomes increasing difficult to roll out the dough without it sticking to the rolling pin and breaking up. Also, since the cookies are rolled very thin you can only work a small piece of dough at a time. Since the round shape (made with an ordinary glass) leaves much unused dough one has to constantly rework the dough as it is becoming increasingly unmanageable. Using floor on the board and the rolling pin helps but also adds flour to the cookies. THE BEST TECHNIQUE I HAVE FOUND IS TO TRY AND KEEP THE DOUGH AS COLD AS POSSIBLE WHILE WORKING IT. Ideally a permanently chilled marble cookie board (maybe with a marble rolling pin that could be kept iced) would work best. The cookies will "rise" slightly so rolling them pretty thin is critical. The chocolate swirl guys are less of a problem because they are cut from a log and require less rolling. But then, they are not as delicate as the rounds. I. Esther's Butter Cookies 1 lb butter 1 cup sugar yolks of 2 eggs 1 whole egg rind and juice of 1/2 lemon 6 cups flour (SEE ABOVE) 1 teaspoon baking powder 1 cup almonds chopped fine 1. Cream butter, add sugar, then eggs(slightly beaten). 2. Add rind of lemon and flour mixed with baking powder (WITH ONLY ENOUGH FLOUR TO HANDLE.) 3. Take off 1/3 of dough and chill the remainder for several hours. 4. Roll out chilled dough to approximately 1/8 inch thickness. Cut out cookies with cookie cutter or water glass. 5. Brush cookie tops with white of eggs, sprinkle each cookie with chopped almonds and a little granulated sugar. Cookies should be on slightly greased (buttered) cookies sheet. 6. Bake in moderate oven (about 350 degrees) for about 10 to 15 minutes. Until they "look" done--- slightly golden to brown. The lighter the better. Cool on rack. Chocolate Swirl Cookies 7. To the remaining 1/3 of dough---melt a square of Baker's (Semi-sweet?) chocolate with a teaspoon of sugar and 2 tablespoons of water in a double boiler. Cool slightly and mix a small part of the dough into the chocolate mixture. 8. Roll out remaining dough on waxed paper. Spread chocolate flavored dough mixture on top of the rolled out dough so that it covers virtually the entire surface. Roll up lengthwise and chill for several hours or overnight. 9. Slice into thin cookies (heavier than the ones above), brush with egg white and bake at 350 as above. >From "The Settlement Cookbook" page 472, 1951 edition: No. 1 BUTTER COOKIES (MUERBE) 1 lb. butter 1 cup sugar 2 eggs, separated 6 cups flour(about) 1/2 lemon, rind and juice or 2 tablespoons brandy 1 teaspoon baking powder 1 cup almonds chopped fine Cream butter, add sugar, then the yolks of eggs, slightly beaten; add rind of lemon juice or brandy, then lemon juice and only enough flour mixed with the baking powder to handle. Chill dough several hours, then roll; cut with small biscuit cutter, brush with white of eggs; sprinkle with sugar and chopped almonds. Bake in moderate oven, 350d F., 10 - 15 minutes. Will keep for weeks. David E. Palmer

Butter Cookies


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(posted June 19, 1995)

BUTTER COOKIES --- from Esther Murray

Introduction: The following recipe is actually for two different kinds of
butter cookies made with essentially the same dough. The first is a thin,
plain round, very
buttery, sugar(or cinnamon/sugar, or cinnamon/sugar plus
ground almonds) topped
butter cookie. The second is a chocolate swirl cookie
made by mixing a
chocolate flavored
thin layer of dough in with the plain
dough and then rolling it into a log before cutting cookie slices from the
log. The resulting cookies is heavier and has a
chocolate swirl running
through it as the
cookie top is really the cross-section of the log.
Needless to say, one doesn't have to make the
chocolate cookie.

This
cookie recipe is derived from the "Butter Cookie(MUERBE)" recipe to be
found in the settlement cookbook. The original recipe follows the "Esther"
recipe.

The critical thing to understand about this
cookie is that the flour to
butter proportions are WRONG. The best cookie batches are made with the
least amount of
flour. I believe I have achieved levels of below 4 cups to
the pound of
butter!. The problem with reducing the flour level is that it
becomes increasing difficult to
roll out the dough without it sticking to
the
rolling pin and breaking up. Also, since the cookies are rolled very
thin you can only work a small piece of dough at a time. Since the round
shape (made with an ordinary glass) leaves much unused
dough one has to
constantly rework the
dough as it is becoming increasingly unmanageable.
Using floor on the board and the
rolling pin helps but also adds flour to
the cookies. THE BEST TECHNIQUE I HAVE FOUND IS TO TRY AND KEEP THE
DOUGH AS
COLD AS POSSIBLE WHILE WORKING IT. Ideally a permanently chilled marble
cookie board (maybe with a marble rolling pin that could be kept iced) would
work best. The cookies will "rise" slightly so rolling them pretty
thin is
critical. The
chocolate swirl guys are less of a problem because they are
cut from a log and require less rolling. But then, they are not as delicate
as the rounds.

I. Esther's
Butter Cookies

1 lb
butter
1 cup
sugar
yolks of 2
eggs
1 whole
egg
rind and juice of 1/2
lemon
6 cups
flour (SEE ABOVE)
1 teaspoon
baking powder
1 cup almonds chopped fine

1.
Cream butter, add sugar, then
eggs(slightly beaten).
2. Add rind of
lemon and flour mixed with
baking powder (WITH ONLY ENOUGH
FLOUR TO HANDLE.)
3. Take
off 1/3 of dough and chill the remainder for several hours.
4.
Roll out chilled dough to approximately 1/8 inch thickness. Cut out
cookies with
cookie cutter or water glass.
5.
Brush cookie tops with white of
eggs, sprinkle each cookie with chopped
almonds and a little
granulated
sugar. Cookies should be on slightly greased
(buttered) cookies sheet.
6.
Bake in moderate oven (about 350 degrees) for about 10 to 15 minutes.
Until they "look" done--- slightly golden to
brown. The lighter the better.
Cool on rack.

Chocolate Swirl Cookies

7. To the remaining 1/3 of
dough---melt a square of Baker's (Semi-sweet?)
chocolate with a teaspoon of sugar and 2 tablespoons of water in a double
boiler. Cool slightly and mix a small part of the
dough into the chocolate
mixture.
8.
Roll out remaining dough on waxed paper. Spread chocolate flavored dough
mixture on top of the rolled out
dough so that it covers virtually the
entire surface. Roll up lengthwise and chill for several hours or overnight.
9. Slice into
thin cookies (heavier than the ones above), brush with egg
white and
bake at 350 as above.

>From "The Settlement Cookbook" page 472, 1951 edition:

No. 1
BUTTER COOKIES (MUERBE)

1 lb.
butter
1 cup
sugar
2
eggs, separated
6 cups
flour(about)
1/2
lemon, rind and juice or 2 tablespoons
brandy
1 teaspoon
baking powder
1 cup almonds chopped fine

Cream butter, add sugar, then the yolks of
eggs, slightly beaten; add rind
of
lemon juice or
brandy, then lemon juice and only enough flour mixed with
the
baking powder to handle. Chill dough several hours, then roll; cut with
small
biscuit cutter, brush with white of
eggs; sprinkle with sugar and
chopped almonds.
Bake in moderate oven, 350d F., 10 - 15 minutes. Will keep
for weeks.

David E. Palmer



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from Seattle, United States wrote:4  5

I have been making these cookies for 20 years and I think they are the best. I agree that 6 cups of flour are too much; I prefer using about 5 cups. I also use a secret ingredient instead of the lemon.
5 starsDecember 16, 2000


 
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