German Egg Yolk Cookies Eier Kringel
Delight in the classic charm of German Egg Yolk Cookies, or Eier Kringel, a decadent treat brimming with buttery richness and melt-in-your-mouth texture. These traditional German cookies are crafted with simple yet indulgent ingredients, including velvety egg yolks, pure vanilla extract, and a touch of milk to create a perfectly tender dough. Shaped into delicate rings and baked to golden perfection, they boast a visually appealing design that is as enticing as their flavor. Finished with a light dusting of powdered sugar, these cookies offer a touch of elegance, making them a wonderful pairing with a steaming cup of coffee or tea. Whether for a festive occasion or an everyday indulgence, Eier Kringel is an irresistible addition to your cookie repertoire.
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Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter
- 3 large Egg yolks
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 2 tablespoons Powdered sugar (optional, for dusting)
Directions
Step 1
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 2
Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3
Gradually sift in the flour and mix until a soft dough forms. If the dough is too stiff, add the milk one tablespoon at a time until the dough comes together.
Step 4
Divide the dough into two portions and wrap each in plastic wrap. Chill in the refrigerator for 20 minutes to firm up.
Step 5
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 6
Remove the dough from the refrigerator, and roll out each portion on a lightly floured surface to about 0.5 cm (1/4 inch) thickness.
Step 7
Using a round cookie cutter (or a glass), cut out circles from the dough. Then use a smaller cutter to remove the centers of each circle, forming a ring shape.
Step 8
Place the rings onto the prepared baking sheets, leaving about 2 cm (1 inch) of space between each ring.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Optional: Once the cookies are cool, dust them lightly with powdered sugar for a decorative finish.
Step 12
Serve the cookies with coffee or tea and enjoy!
Nutrition Facts
| Serving size | (599.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2634.7 |
| Total Fat 145.2g | 0% |
| Saturated Fat 80.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 888.3mg | 0% |
| Sodium 61.4mg | 0% |
| Total Carbohydrate 309.6g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 117.8g | |
| Protein 36.0g | 0% |
| Vitamin D 67.9IU | 0% |
| Calcium 172.4mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 410.8mg | 0% |
Source of Calories