This is a Dutch buttery bar cookie, baked in a round tin, and cut into wedges after baking. Instead of vanilla or lemon zest, you can flavor these with 4 ounces of ground almonds.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch tart tin, or a 9-inch pie pan. Whisk together the flour and baking powder; set aside.

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  • Beat the butter, sugar, lemon zest, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until the dough forms ball. Press the dough into the prepared tin, and brush with the milk.

  • Bake in the preheated oven until golden brown and still somewhat soft at the center, about 35 minutes. Cool in the pan for 10 minutes, then remove, and cut into 16 wedges. Cool completely on a wire rack.

Nutrition Facts

236.1 calories; 2.2 g protein; 24.5 g carbohydrates; 38.2 mg cholesterol; 133.5 mg sodium. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
11/20/2009
This recipe is almost failproof. You'll get a nice moist buttery boterkoek that is absolutely not sandy! Read More
(20)
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/20/2009
This recipe is almost failproof. You'll get a nice moist buttery boterkoek that is absolutely not sandy! Read More
(20)
Rating: 5 stars
11/20/2009
This recipe is almost failproof. You'll get a nice moist buttery boterkoek that is absolutely not sandy! Read More
(20)
Rating: 4 stars
07/24/2019
I like the subtle lemon flavor. Read More
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Rating: 4 stars
11/07/2019
The house likes it eat ice cream or drink milkshake with it. Read More