I only had one egg in the house, so I halved the recipe below. With the small quantity, I found that a wooden spoon and a small whisk were sufficient to make the dough, but if you're making the recipe in full quantities, I'd recommend using an electric mixer.
To get even sized cookies, I used a piping bag with a 1.5 centimetre nozzle - every time I pipe dough I get those strange nipple shapes on the dough, hehe.
|Piped Amerikaners - pointy|
... all you need to do is dip your finger in water and smooth them down and - ta-dah! - smooth biscuits.
|Piped Amerikaners - smooth|
Recipe adapted and translated from Dr. Oetker's Backen Macht Freude
65 grams softened butter
90 grams sugar
1 packet vanilla sugar
5 drops butter-vanilla aroma
1 pinch salt
250 grams flour
3 teaspoons baking powder
100 millilitres milk
For the icing
200 grams icing sugar
2-3 tablespoons lemon juice
Optional: melted chocolate, pistachio slivers, sprinkles, dried coconut etc. for decoration
For the biscuits
Preheat the oven to 180C and line a tray with baking paper.
Beat the butter with an electric mixer until soft and fluffy. Gradually add the sugar, vanilla sugar, butter-vanilla aroma and salt, and beat until combined. Add the eggs one at a time, beating for approx. 30 seconds after each addition.
Sieve the flour and baking powder, and add to the butter mixture in two batches, alternately with the milk.
Place the mixture in a piping bag fitted with a 1.5 centimetre nozzle. Pipe the dough into circles onto the prepared baking tray. Dip your finger in water smooth down any pointy tops. Bake for 10-20 minutes, until just cooked. (Amerikaner can turn dry very easily, so keep an eye on them!)
Allow to cool slightly on a cooling rack before decorating.
For the icing
Sieve the icing sugar in a bowl. Gradually add in as much lemon juice as needed to form an opaque icing. Decorate the flat side of the Amerikaners as desired, with the lemon icing, melted chocolate... anything you like!
Makes 25-30, depending on size