Butterkuchen

• 3 cups unbleached all-purpose flour
• 1/8 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 2 large eggs
• 2 sticks unsalted European butter with high fat content, slightly softened, cut into little pieces
• 3 tablespoons brown sugar

1. Put the flour, salt, 1 cup of the granulated sugar, and 1/2 teaspoon of the cinnamon in the bowl of a food processor fitted with a steel blade.
2. Pulse until well mixed, then add the eggs, one at a time, followed by the butter pieces.
3. Process until the dough comes together in a ball.
4. Wrap in plastic wrap, and refrigerate for 2 hours, or until firm.
5. Preheat the oven to 350 degrees.
6. Lightly flour a piece of parchment paper that is as big as a baking sheet.
7. Roll out the dough on the floured parchment paper.
8. It should be about 12 by 18 inches and about 1/8 inch thick.
9. You will have to work quickly, because the butter will get too soft.
10. If the dough gets too soft and sticky, put it back in the refrigerator for 15 minutes.
11. Sprinkle the brown sugar, the remaining 1/2 cup granulated sugar, and the remaining cinnamon over the dough.
12. Bake for about 15 minutes, until golden brown around the edges.
13. Remove from the oven, and, using a sharp knife, cut in little squares, about 1 inch or a little larger.

flour, salt, sugar, ground cinnamon, eggs, unsalted european, brown sugar

Taken from www.epicurious.com/recipes/food/views/butterkuchen-374099 (may not work)