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Eckernförde Cookies

Eckernförde cookies, named after the German town of Eckernförde: round butter-dough cookies with lemon peel, topped with a white meringue-like glaze of egg whites and icing sugar, and baked with mostly bottom heat so the glaze stays pale.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 555 (falt i det fri)

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About the dish

Cookies named after the German town of Eckernförde — round butter cookies with a white meringue lid, baked with mostly bottom heat so the glaze stays pale.

How to make it

  1. 1

    Beat the butter

    Beat the butter soft, add the icing sugar and beat for 10 minutes.

  2. 2

    Dough

    Beat in the egg yolks and the grated lemon peel, and finally work in the sifted flour. Knead the dough well on the counter.

  3. 3

    Cutting out

    Roll the dough out as thick as the back of a knife and cut out round cookies with a glass or cutter. Place them on a greased baking sheet.

  4. 4

    Glaze

    Whip the egg whites to stiff peaks and gently fold in the sifted icing sugar and vanilla sugar — the less stirring, the better. Spread the glaze over the cookies.

  5. 5

    Baking

    Bake the cookies at about 160 °C (320 °F) with mostly bottom heat and gentle top heat for 15–20 minutes, until firm but still pale.

Changes from the original

Amounts are given in modern measures; the unclear "60 g vanilla powder" is interpreted as 6 g vanilla sugar/vanilla powder. A baking temperature (about 160 °C (320 °F), lowest rack) has been added for the modern oven.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 555) → 1949 (korrekturlest, s. 647)~42% av teksten endretfjernetlagt til
Ingredienser: 375 gr. smør 60 gr. melis 4 eggeblommer eggeplommer 1 teske teskje revet citronskal sitronskall 625 gr. hvetemel. hvetemel Til glassering: glasering: 5 eggehviter 250 gr. flormelis 6 60 gr. vaniljepulver. Smørret vaniljepulver Smøret røres bløtt, heri haves has de 60 gr. sukker, røres i 10 minutter, tilsættes eggeblommerne, tilsettes eggeplommene, det revne citronskal sitronskall og det sigtede siktede hvetemel. Dette eltes godt paa bakefjælen; på bakefjelen; deigen kjevles ut saa tyk så tykk som baksiden av en kniv, stikkes ut med glas glass eller rund kakeform. Lægges paa rundkakeform. Legges på smurt plate, overstrykes med følgende glassur: glasur: De 5 eggehviter vispes til stivt skum, heri røres forsigtig forsiktig den sigtede siktede flormelis og vaniljepulveret, jo mindre røring, des røring dess bedre. Kakerne sættes Kakene settes i ovnen og stekes med mest undervarme, svak overvarme.

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Frequently asked questions

What kind of dough is this?
A shortcrust dough with plenty of butter (375 g) and little sugar (60 g), bound with 4 egg yolks, grated lemon peel and 625 g flour. The dough is kneaded well on the counter before rolling out.
How thin should the dough be rolled?
As thick as the back of a knife, that is, very thin. The cookies are cut out with a glass or a round cutter and placed on a greased sheet.
How is the glaze made?
5 egg whites are whipped to stiff peaks, and 250 g sifted icing sugar plus 6 g vanilla powder are gently folded in — the less stirring, the better. The glaze is brushed onto the cookies before baking.
How are the cookies baked?
With mostly bottom heat and gentle top heat, so the glaze doesn't brown. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914) and yields about 40 cookies.

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