Hildabrötchen

5 from 1 vote

These Hilda brötchen will liven up your holiday cookie platters! They are so festive!

Course Cookies, Dessert

Cuisine German

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings cookies

Calories 109kcal

Cost $6

2 1/2 cups all-purpose flour 300g mehl
2/3 cup butter, unsalted, softened 150g butter
2/3 cup Sugar 120g zucker
1 pkg Vanilla sugar can be found in specialty departments. If you can't find it, just add 1/2 tsp. vanilla. vanillezucker
1 egg, room temperature ei

Cream butter in mixing bowl until light and fluffy.
Add sugar and cream again, until light and fluffy.
Add egg and vanilla, mix well.
Add flour in three parts. Mix just until well combined. Don't over- mix.
If you have a messbecher, it is easy to measure the ingredients in weight. You can find them at specialty stores and online.
Wrap dough in waxed paper, then in plastic wrap. Refrigerate at least a few hours, or overnight.
Roll out dough between 2 sheets of waxed paper.
Cut pieces for bottoms. Then put a hole in the center of of the tops.
Bake at 325°F for about 25-30 minutes.

Mix powdered sugar and water to form a smooth, fairly thick, glaze.
The easiest way that I have found to glaze the tops, is just to dunk them upside down, in the glaze.
Flip them over and let them dry for about 15 minutes. Don't let them dry for a long time, because the icing will get too hard to clean up.
While they dry, place the jam on the bottom cookies.
Carefully pick the cookie up from the edges. Using a knife or toothpicks, scrape the excess off of the edges.
Place the cleaned off top on top of the jam.
Done!! Can be frozen in containers with waxed paper between the layers. They only freeze for about 2 weeks before the glaze gets freezer burned.

Since this dough only has 5 ingredients, measure your ingredients accurately. A scale is really the best tool to use.
Bake cookies at a low temperature for longer because they have no leavening. 325°F for 20-30 minutes. Check at 20 minutes and then often after that.
Do not let the cookies brown. The edges should be slightly golden and centers should be dry to a gentle touch.
Cookies will freeze about a month but they lose their beautiful presentation after about a week. Make these cookies closer to the time you will serve them.
Cookies can be refrigerated for about one week.
To store, pack on single layer with waxed paper between in air tight containers.
You can make the cookies and put them together. Just don't glaze them until just before serving. You will have to glaze with a spatula, if you choose to do this.
The cookies themselves freeze very well. If I am just serving the family, I just finish them and freeze them, because we don't really care if they look perfect. If serving to guests, or gifting, I make them fresh.
Be certain cookies are very dry before packing to freeze. This will help with glaze.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.