Recipe Buttercookie translated

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traditinal swabian German Buttercookies (= Gutsle)

980 Gramm of Farina
400 Gramm of Sugar
300 Gramm Cornflour / Starch
3 Eggs Size L-M
3 packs vanillin sugar
500 Gramm Butter (2 packs in germany)
a pinch of Salt
sugar icing (selfmade or bought)

Mix the Farina, Sugar, Starch, Salt, Eggs, soft Budder
and the Eggs.
Knead them with warm hands to dough.
Add Farina if its to sticky.
Cut out your forms and bake the cookies until they are light goldbrown at 180 to 200 °.
Decorate with sugar icing and let dry for a day.

My colleagues liked them and said They are tasting great.

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omg it snowed yesterday night! i saw some melting snow on cars that morning and that is rare here and normally when it snows it snows in december/january.


traditinal recipe in germany (i hope as i am only half-german ) we always baked them around december with my mum and as i see them in every bakery and supermarket here i think it is swabian-german tradition)

cookies in swabian where i come from: "Gutsle, Plätzle, Plätzchen", especially baked in december.

we eat them on every advent until christmas together with tea, and coffee while we light candles on the adventskranz ([link])
and the "adventsmühle" that must have other german names because i do not find it in the web under that name ([link])
we also have mistletoe my father brings from his region.
i do not know if this is a french, spain or german tradition because my mum is originially from spain and grew up in france. any ideas?

i did this for fun and it took me 3 days because i suck in making sugar frosting and it took ages for it to get dry.
i found the redipe in the web and i think it is always the same...

i am a beginner in baking.
other recipe that really is awesome good:[link]

enjoy and use for personal stuff if you like!