 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
Submitted for Zaar World Tour '06. My recipe card says I got this from Family Circle Magazine in December 1986! I must have made it back then sometime, because there's a red star on the card, (good for gift-giving), and a note that the flavor of this traditional German Christmas bread improves with a few days aging... Ingredients:
2 1/2 cups flour |
3/4 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon cardamom |
1/2 teaspoon salt |
1/2 cup butter, well chilled |
1 cup cream-style cottage cheese |
1 egg |
1 tablespoon vanilla |
1/2 cup raisins |
Directions:
1. Preheat oven to 350* F.
2. Into large bowl, sift together flour, sugar, baking powder, cardamom and salt.
3. Cut in the butter until coarse crumbs form.
4. Mix together cottage cheese, egg and vanilla.
5. Add to flour mixture along with raisins.
6. Stir until dough forms.
7. Turn out onto lightly floured board and knead abut 10 turns, adding more flour if neccessary.
8. Dough should be soft, not stiff.
9. Roll dough into a 10-inch circle.
10. Brush with 1 Tablespoon melted butter.
11. Fold dough in half, just a little off-center.
12. Bake on greased cookie sheet 40-50 minutes, or till golden brown.
13. Brush with 2 Tablespoons butter while hot.
14. Cool on wire rack.
15. Wrap in plastic or foil when completely cool.
16. Store at room temperature for 2 days before serving.
17. Sprinkle with confectioner's sugar just before serving.
18. Keeps up to 1 week.
|
|