Dutch Butter Cookies With Ginger Recipe
Ingredients
1 cup all purpose flour
1/2 cup (1 stick) butter, room temperature
1/2 cup sugar
1 1/2 tablespoons water
1 teaspoon vanilla
Pinch of salt
1 to 2 egg yolks lightly beaten with few drops water
Preserved ginger or ginger marmalade
Directions
Place first 6 ingredients in processor and mix with on/off turns until well blended or blend with electric mixer.
Form dough into long thin roll on lightly floured board, adding a little flour if mixture seems too moist.
Cover and refrigerate for 1 to 2 hours.
Preheat oven to 400°F.
Slice dough into rounds about the thickness of a quarter.
Place on ungreased baking sheet and brush each with a little yolk mixture.
Top with small piece of ginger or drop of marmalade.
Bake until golden brown and holes appear on top, 4 to 5 minutes.
Cool completely before removing from baking sheet.
Form dough into long thin roll on lightly floured board, adding a little flour if mixture seems too moist.
Cover and refrigerate for 1 to 2 hours.
Preheat oven to 400°F.
Slice dough into rounds about the thickness of a quarter.
Place on ungreased baking sheet and brush each with a little yolk mixture.
Top with small piece of ginger or drop of marmalade.
Bake until golden brown and holes appear on top, 4 to 5 minutes.
Cool completely before removing from baking sheet.
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