John Hadamuscin's Bohemian Butter Cookies

Total Time
55mins
Prep 45 mins
Cook 10 mins

This is an heirloom recipe, brought from the Old Country, and published by cookbook author Hadamuscin. It is perfect for cutting with traditionally-shaped cookie cutters. Note that chilling time is not included in the timing. The yield will depend on the size of your cookie cutters.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream the butter and sugar together until light and smooth.
  2. Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites.
  3. Beat in vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.
  4. Preheat oven to 350 degrees F. Grease baking sheets.
  5. On a lilghtly floured surface, roll out the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Lightly beat reserved egg whites. Using a pastry brush, glaze the surfaces of the cookies with egg whites. Decorate each with a sprinkling of colored sugar.
  6. Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool.
  7. Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.

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