Mürbeteich - Part One - The Cooking and Taste Test

Recipe Recap:  Remove the water from 3/4 pound butter and knead the butter well. Now take 1 1/4 (pound?) flour, 1/2 pound sugar, the yolk of 6 eggs. The sugar and eggs are stirred together with a little bit of the  flour. The rest of the flour is kneaded in, together with the butter, so that it makes a stiff dough.
This dough can be used for cakes or cookies. The cookies are first turned in egg whites and then sprinkled with sugar and almonds

Same basic starting point as the first recipe...gather up the ingredients.  Thank goodness I don't have to remove the water from the butter and knead it.

Those eggs, by the way, are from our own chickens.

Here's everything measured out.

Pretty easy so far...This is the eggs mixed with sugar and a "little" flour (used a pinch)

Doesn't look like it 'cause of all the crumblies, but trust me, this was a stiff dough.

So, I lack a few kitchen instruments, like a cookie cutter, but an old plastic jelly jar did the job.

The cookies are all cut out and await dipping in the egg whites.

Sprinkled with almonds, they are ready to go in the oven.  I baked them at 375 degrees for about 35 minutes...that was way too long and hot, as it turns out.

The finished product was a bit crisp around the edges but yummy, sweet and cake-like on the inside.  I'm definitely trying these again (sometime).  I want to get this recipe right, 'cause even with my culinary ineptitude, they were delicious!

Mürbeteich - Part One - The Recipe

So, my plan to post a recipe every couple weeks was obviously wishful thinking...but here's the next...

The Recipe

The Transcription

Mürbeteich

Man wäßern 3/4 Pf. Butter gut aus und knäde sie tüchtig durch. nun nimt man 1 1/4 (Pf.?) Mehl  1/2 Pf. Zuker, von 6 Eier das Gelbe, den Zucker und die Eier rührt man mit etwas vom Mehl durch einander, das übrige knetet man mit die Butter allens zusammen durch daß es ein steifer Teich wird.
Dieser Teich kann man zu großen und kleinen Kuchen verwenden. Die kleinen Kuchen werden erst in Eiweiß umgekehrt und dan mit Zucker und Madde(?) (Mandeln) bestreut.

The Translation

Shortpastry  Dough

Remove the water* from 3/4 pound butter and knead the butter well. Now take 1 1/4 (pound?) flour, 1/2 pound sugar, the yolk of 6 eggs. The sugar and eggs are stirred together with a little bit of the  flour. The rest of the flour is kneaded in, together with the butter, so that it makes a stiff dough.
This dough can be used for cakes or cookies. The cookies are first turned in egg whites and then sprinkled with sugar and almonds

*[Translator's note: This probably means, that large amounts of homemade butter was salted in order to preserve it, which created some water.]