Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Kluntje (rock sugar)
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Roll the dough into small balls, about 1 inch in diameter.
7. Roll each ball in Kluntje, pressing the sugar into the dough to adhere.
8. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the cookies are lightly golden brown.
10. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Calories: 160
Fat: 8g
Carbohydrates: 20g
Protein: 2g
Sodium: 50mg
Sugar: 10g
Substitutions for ingredients:
- Kluntje can be substituted with any coarse sugar, such as turbinado or demerara.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or almonds, to the dough.
- Add 1/2 cup dried fruit, such as cranberries or raisins, to the dough.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough, as this can result in tough cookies.
- Press the Kluntje sugar into the dough firmly to ensure it sticks.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (180°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with additional Kluntje sugar or chopped nuts before baking.
Pairings:
Serve the cookies with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
These cookies make a great snack on their own, but can also be served with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the cookies spread too much during baking, try chilling the dough for 30 minutes before rolling into balls.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Kluntje sugar is a traditional German sugar made from sugar beets. It is often used in tea or coffee, and is also a popular ingredient in baked goods.
Flavor profiles:
These cookies are buttery and sweet, with a crunchy texture from the Kluntje sugar.
Serving suggestions:
Serve these cookies as a sweet treat with tea or coffee, or as a dessert after a meal.
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