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Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add syrup, hot water, and next 7 ingredients; beat at low speed until blended. Gradually add 4 cups flour to butter mixture, beating at low speed until blended after each addition. Stir in enough remaining flour to form a stiff dough. Cover and chill 3 to 4 hours. Divide dough into 8 portions; roll each portion into a 1/2- to 3/4-inch-thick rope. Cut ropes into 1-inch lengths, and place 2 inches apart onto ungreased baking sheets. Bake at 350° for 10 to 15 minutes or until golden brown. Remove to wire racks to cool. Roll in powdered sugar.
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Premium German stovetop pressure cooker — spring-valve precision
Sigmaforge single-piece construction — German precision
Flexible German fillet knife — follow the bone for clean fillets
Ice-hardened German santoku — hollow edge prevents sticking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Sigmaforge single-piece construction — German precision
Flexible German fillet knife — follow the bone for clean fillets
Ice-hardened German santoku — hollow edge prevents sticking