Amerikaner Recipe #97032
Kind of a cookie or is it cake, the size of an open finger spread hand, best if glazed in black and white (chocolate and vanilla). A treat we got as children when we were very very good.
by Renate
40 min | 20 min prep
SERVES 10
Dough
- 1/2 cup sugar, plus
- 1 tablespoon sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 teaspoon salt
- 3 teaspoons cornstarch
- 1/2 teaspoon almond extract
- 3 tablespoons milk
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 3 ounces water
White Glaze
- 4 ounces powdered sugar
- 1 tablespoon hot water (more "or" less, depending on humidity)
Dark Glaze
- 4 ounces powdered sugar
- 1 tablespoon cocoa
- 1 tablespoon hot water (more "or" less, depending on humidity)
- Mix all dry ingredients together.
- Mix together water, milk, eggs, and extracts.
- Cream butter.
- Mix in sugar, a little at a time.
- Add liquid ingredients, mix well.
- Add dry ingredients in several steps, blend well after each.
- The dough needs to be fairly firm, not like cookie dough but drier than cake dough, if it is too runny add a little more flour.
- Put dough about two tablespoons on a greased cookie sheet, don't place too close together as this will spread.
- Bake in a preheated 300ºF to 325ºF oven for 15 to 20 minutes.
- After about 10 minutes in the oven brush the exposed side with some milk.
- Finish baking till the dough turns a golden brown, don't overbake.
- Light Glaze:.
- Mix powdered sugar with enough water to make a spreadable mass, you can't mess this one up, too thin- more sugar, too thick- more water.
- Dark Glaze:.
- Mix powdered sugar and cocoa and proceed as for light glaze.
- Glaza the underside of the Amerikaner with either or both glazes.
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5 stars