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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 647)~77% of the text changedremovedadded
Ingredienser: 375 g gr. smør (romtemperert). 60 g melis. gr. melis 4 stk eggeplommer. eggeplommer 1 ts teskje revet sitronskall. sitronskall 625 g gr. hvetemel (siktet). Til glasering: 5 stk eggehviter (til glasur). 250 g melis (siktet, til glasur). 6 g vaniljesukker (til glasur). Rør smøret gr. flormelis 60 gr. vaniljepulver Smøret røres bløtt, tilsett melisen og rør heri has de 60 gr. sukker, røres i 10 minutter.. Rør inn eggeplommene og minutter, tilsettes eggeplommene, det revne sitronskallet, sitronskall og arbeid til slutt inn det siktede melet. Elt deigen hvetemel. Dette eltes godt på bakebordet.. Kjevle bakefjelen; deigen kjevles ut så tykk som baksiden av en kniv og stikk kniv, stikkes ut runde kaker med glass eller utstikker. Legg dem rundkakeform. Legges på smurt stekeplate.. Visp eggehvitene plate, overstrykes med følgende glasur: De 5 eggehviter vispes til stivt skum og rør skum, heri røres forsiktig inn siktet melis den siktede flormelis og vaniljesukker – vaniljepulveret, jo mindre røring, desto røring dess bedre. Stryk glasuren over kakene.. Stek kakene ved ca. 160 °C Kakene settes i ovnen og stekes med mest undervarme og undervarme, svak overvarme i 15–20 minutter, til de er faste men fortsatt lyse. overvarme.

Note on Modernised

Mengder er satt i moderne mål; det uklare «60 gr. vaniljepulver» er tolket som 6 g vaniljesukker/vaniljepulver. Steketemperatur (ca. 160 °C, nederste rille) er lagt til for moderne ovn.

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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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