Tuesday, December 14, 2010

In The Kitchen: Zucker Hutchen

Or in other words, Little Sugar Hat Cookies. These are supposed to be German, but I must say I've lived in Germany for quite a while and have never ran into Zucker Hutchen. I made these regardless.

"Also called Little Sugar Hat Cookies. Why? Because they look like little hats."

Ingredients

1/3 cup butter
1/2 cup white sugar
1 egg yolk
2 tablespoons milk
1 3/8 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1/4 cup chopped candied citron

1 egg white
1 1/2 cups sifted confectioners' sugar
1/2 cup finely chopped almonds

2 cups sifted confectioners' sugar
1 tablespoon water
2 teaspoons red food coloring
  1. Cream butter and white sugar until fluffy. Stir in egg yolk and milk. Add citron to butter mixture and stir in. Add flour and baking powder; blend well. Chill until firm, about 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). In a clean, dry, glass or metal bowl, whip egg white until frothy. Gradually incorporate 1 1/2 cups confectioner's sugar; beat until meringue holds its shape. Fold in almonds.
  3. Roll dough 1/8 inch thick on lightly floured board; cut out small rounds with 2 inch cookie cutter. Place 1 inch apart on a greased baking sheet. Put 1 teaspoon Almond Meringue in center of each round to make it look like the crown of a hat.
  4. Bake 10 to 12 minutes in the preheated oven, or until golden. To Make Icing: Gradually add water to 2 cups confectioner's sugar, mixing until icing is stiff. Add 1 to 2 drops of food coloring. When cookies are cool, pipe around crown of hat with Icing to look like a hatband
     These were fairly easy to make. I omitted the food coloring to the meringue which was very interesting and a little too sweet for my liking, but I generally dislike powder sugar things. It was interesting to make though. When I first tried the cookies, they were pretty nasty, but you have to let them sit a day, then you have a moist delicious cookie, reminiscent of a sugar cookie with citron added in. They were good with some milk.Overall, I liked them but they aren't something I'll make again. Three and a half  stars!!