Lebkuchen
Lebkuchen are traditional German Christmas cookies, often rich in spices and honey, resembling gingerbread. They can be soft or crisp, depending on the recipe, and are frequently decorated with icing or chocolate. These delightful treats are popular across Germany during the holiday season and make for perfect gifts or festive treats to enjoy with family and friends.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Ground almonds | 1 cup |
| Honey | 1 cup |
| Brown sugar | 1/2 cup |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Lemon zest | 1 tablespoon |
| Egg | 1 large, beaten |
| Icing sugar | For decoration |
| Water | For icing |
Cooking Steps:
1. Prepare the Dough:
In a large mixing bowl, combine the honey and brown sugar. Heat gently in a pot until the sugar dissolves, then remove from heat and let cool slightly.
2. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, ground almonds, baking powder, cinnamon, cloves, and nutmeg until well blended.
3. Combine Ingredients:
Add the cooled honey mixture to the dry ingredients. Add the beaten egg and lemon zest to the mixture. Stir until a sticky dough forms.
4. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This will help the flavors meld together and make it easier to handle.
5. Preheat the Oven:
Before removing the dough from the refrigerator, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Shape the Cookies:
Take a portion of the dough and roll it out to about 1/4 inch thick on a lightly floured surface. Use cookie cutters to cut out shapes. Place the cookies onto the prepared baking sheets.
7. Bake:
Bake in the preheated oven for about 10-12 minutes, or until the edges start to brown slightly. Keep an eye on them to avoid overbaking.
8. Cool:
Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Decorate:
Once the cookies are completely cool, you can decorate them with icing. To make the icing, mix icing sugar with a little water until it reaches your desired consistency. Drizzle or pipe it onto the cookies.
10. Storage:
Store Lebkuchen in an airtight container. They taste even better after a few days, as the flavors continue to develop. Enjoy your festive treats!
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Spritzgebäck
Spritzgebäck is a beloved type of German Christmas cookie that is known for its buttery texture and delightful crunch. These cookies are typically piped into various shapes, making them not only delicious but also visually appealing. They are often enjoyed with a cup of coffee or tea during the festive season and are a favorite among families for their delightful flavor and crispness.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (room temperature) |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| All-purpose flour | 2 cups |
| Egg | 1 large, beaten |
| Salt | 1/4 teaspoon |
| Icing sugar | For decoration |
| Water | For icing |
Cooking Steps:
1. Prepare the Dough:
In a large mixing bowl, beat the room temperature butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
2. Add Flavorings:
Mix in the vanilla extract and beaten egg into the creamed butter and sugar until well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed.
4. Mix Together:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until a smooth dough forms. Verify that no flour streaks remain.
5. Preheat the Oven:
Before shaping the cookies, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
6. Pipe the Cookies:
Transfer the dough into a piping bag fitted with a star or round nozzle. Pipe out the desired shapes onto the prepared baking sheets, leaving about an inch of space between each cookie.
7. Bake:
Bake the cookies in the preheated oven for about 10-12 minutes or until the edges start to turn golden. Watch them closely to prevent overbaking.
8. Cool:
Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
9. Decorate:
Once completely cooled, you can decorate the cookies with icing. To make the icing, mix icing sugar with a small amount of water until you reach the desired consistency. Drizzle or pipe the icing over the cookies as desired.
Enjoy these delightful Spritzgebäck cookies during the holiday season, and share them with your friends and family!
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Stollen
Stollen is a traditional German fruit bread that is typically enjoyed during the Christmas season. It is a rich, yeasted bread filled with a mix of dried fruits, nuts, and often marzipan, which gives it a wonderful sweetness and texture. This festive loaf is usually dusted with powdered sugar, adding a beautiful snowy appearance reminiscent of winter holidays.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 4 cups |
| Active dry yeast | 1 packet (2 1/4 teaspoons) |
| Granulated sugar | 1/4 cup |
| Warm milk | 1 cup (110°F/43°C) |
| Unsalted butter | 1/2 cup (melted) |
| Eggs | 2 large |
| Salt | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Dried mixed fruit (raisins, currants) | 1 cup |
| Chopped almonds | 1/2 cup |
| Marzipan (optional) | 7 oz |
| Powdered sugar | For dusting |
Cooking Steps:
- Activate Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, ground cinnamon, and ground nutmeg.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients. Add the activated yeast mixture, melted butter, and beaten eggs into the well. Mix until a dough begins to form.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
- Add Fruits and Nuts: Flatten the kneaded dough slightly and add the dried fruit and chopped almonds. Knead the dough gently to incorporate them evenly.
- First Rise: Shape the dough into a ball and place it in a lightly greased bowl, turning it to coat. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Marzipan (if using): If you are including marzipan, roll it into a log that is slightly shorter than the length of your loaf.
- Shape the Dough: After the first rise, gently punch down the dough to release air. Roll it out on a floured surface into a rectangle. Place the marzipan log in the center if using. Fold the dough over the marzipan, sealing the edges and shaping it into an oval or loaf shape.
- Second Rise: Place the shaped dough on a baking sheet lined with parchment paper. Cover it again and let it rise for about 30-45 minutes until it puffs up.
- Preheat Oven: While the dough finishes rising, preheat your oven to 350°F (175°C).
- Bake: Once the dough has risen, bake it in the preheated oven for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Dust: Remove the stollen from the oven and let it cool completely on a wire rack. Once cooled, dust generously with powdered sugar to give it a snowy appearance.
Enjoy slices of your festive stollen with a cup of tea or coffee throughout the Christmas season!
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Pfeffernüsse
Pfeffernüsse are traditional German spice cookies that are beloved during the Christmas season. These small, soft, and slightly chewy cookies are infused with a medley of warm spices, such as cinnamon, cloves, and nutmeg, often covered with a sweet icing. Their distinct flavor and inviting aroma create a festive atmosphere and make them popular treats for holiday gatherings and cookie plates.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Ground cinnamon | 2 teaspoons |
| Ground cloves | 1 teaspoon |
| Ground nutmeg | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter (softened) | 1/2 cup |
| Granulated sugar | 3/4 cup |
| Honey | 1/2 cup |
| Egg | 1 large |
| Milk | 2 tablespoons |
| Powdered sugar (for icing) | 1 cup |
| Water (for icing) | 2 tablespoons |
| Optional: Chopped nuts or candied fruits | 1/2 cup |
Cooking Steps:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground nutmeg, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
- Add Honey and Egg: Mix in the honey and the egg to the butter and sugar mixture until fully combined.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture. Stir until the dough comes together. If the dough seems dry, add the milk a little at a time until it achieves a workable consistency. If using, fold in the chopped nuts or candied fruits.
- Form the Cookies: Take small portions of the dough and roll them into small balls, about 1 inch in diameter. Place them evenly spaced on the prepared baking sheet, leaving enough room for spreading.
- Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft; they will firm up as they cool.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Icing: In a small bowl, mix the powdered sugar with water until you achieve a smooth and pourable consistency.
- Ice the Cookies: Once the cookies are completely cooled, drizzle the icing over the tops of each cookie. Allow the icing to set before storing the cookies.
- Serve and Enjoy: Once the icing has hardened, your Pfeffernüsse cookies are ready to be enjoyed with a warm drink or served at holiday festivities!
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Zimtsterne
Zimtsterne, or “cinnamon stars,” are traditional German Christmas cookies that are known for their delightful, spicy flavor and beautiful star shape. These cookies are made from a blend of ground almonds, cinnamon, and egg whites, resulting in a chewy yet crunchy texture. Topped with a white, sweet icing and often decorated for the holidays, Zimtsterne are a festive treat that brings joy to any Christmas cookie platter.
| Ingredients | Quantity |
|---|---|
| Ground almonds | 2 cups |
| Granulated sugar | 1 cup |
| Ground cinnamon | 2 teaspoons |
| Powdered sugar | 1/2 cup (for icing) |
| Egg whites | 2 large |
| Lemon juice | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Optional: Almond slices for decoration | As needed |
Cooking Steps:
- Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the ground almonds, granulated sugar, and ground cinnamon. Stir until the mixture is well-blended.
- Whip Egg Whites: In a separate bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add in the powdered sugar and continue to beat until the mixture is glossy and forms stiff peaks. This should take about 4-5 minutes.
- Combine Mixtures: Gently fold the whipped egg whites into the almond mixture until they are just combined. Be careful not to overmix, as you want to maintain the airy texture.
- Flavoring: Add the lemon juice and vanilla extract, and gently fold them in until fully incorporated.
- Roll Out Dough: Dust a clean surface with powdered sugar and transfer the dough onto the surface. Using a rolling pin, roll out the dough to about 1/4-inch thickness. Sprinkle more powdered sugar on the surface if it begins to stick.
- Cut Out Cookies: Use a star-shaped cookie cutter to cut out cookies from the rolled dough. Place the star shapes evenly on the prepared baking sheet, leaving a little space between each cookie.
- Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are firm but not overly browned. They should still appear a bit soft in the center.
- Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Ice the Cookies: In a small bowl, combine the powdered sugar with a little water until you reach a spreadable consistency. Spread a thin layer of icing on top of each cooled cookie. If desired, you can add almond slices on top of the icing for decoration.
- Let Icing Set: Allow the icing to set for a few hours before storing the cookies in an airtight container. Zimtsterne can be a great addition to any holiday treat tray!
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Vanillekipferl
Vanillekipferl are traditional Austrian and German crescent-shaped cookies that are beloved during the Christmas season. These delightful treats are made with butter, ground nuts, and a hint of vanilla, resulting in a tender and melt-in-your-mouth texture. After baking, they are typically rolled in powdered sugar, giving them a sweet finish that pairs perfectly with a cup of hot cocoa or tea.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Ground almonds | 1 cup |
| Powdered sugar | 1/3 cup (plus extra for coating) |
| Unsalted butter | 1 cup (softened) |
| Vanilla extract | 1 teaspoon |
| Egg yolk | 1 large |
| Salt | 1/4 teaspoon |
Cooking Steps:
- Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground almonds, and salt. Mix well and set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
- Add Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter mixture and continue to mix until fully integrated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined and a dough forms. Be careful not to overmix.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will make it easier to handle.
- Shape the Cookies: Once chilled, remove the dough from the refrigerator. Take small pieces of dough (about a tablespoon) and roll them into logs, tapering the ends slightly to form crescent shapes.
- Place on Baking Sheet: Arrange the shaped cookies on the prepared baking sheet, leaving space between each cookie as they will spread slightly during baking.
- Bake: Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Be cautious not to overbake as you want them to remain tender.
- Coat with Powdered Sugar: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. While they are still warm, roll them in additional powdered sugar to coat.
- Cool Completely: Let the cookies cool completely on the wire rack before serving or storing in an airtight container. Enjoy your delightful Vanillekipferl during the festive season!
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Makronen
Makronen are traditional German and Austrian coconut meringue cookies that are popular during the holiday season. These delightful treats are characterized by their chewy texture and sweet flavor, often topped with a drizzle of chocolate or enjoyed plain. The primary ingredient in Makronen is desiccated coconut, which brings a distinctive flavor and texture to the cookie, making them a beloved staple on Christmas cookie platters.
| Ingredients | Quantity |
|---|---|
| Egg whites | 3 large |
| Granulated sugar | 1 cup |
| Desiccated coconut | 2 cups |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Semisweet chocolate (optional) | 4 ounces (for drizzling) |
Cooking Steps:
- Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whip Egg Whites: In a clean, dry mixing bowl, use an electric mixer to whip the egg whites with the salt until soft peaks form. This typically takes 3-5 minutes.
- Add Sugar: Gradually add the granulated sugar to the whipped egg whites while continuing to beat. Mix until the meringue is glossy and stiff peaks form, which should take another 2-3 minutes.
- Incorporate Coconut and Vanilla: Gently fold the desiccated coconut and vanilla extract into the meringue using a spatula. Be careful not to deflate the egg whites; mix until just combined.
- Shape the Cookies: Using a spoon or a small cookie scoop, drop mounds of the coconut mixture onto the prepared baking sheets, leaving space between each cookie as they will spread slightly.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the tops are lightly golden and the cookies feel firm to the touch.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
- Optional Chocolate Drizzle: If desired, melt the semisweet chocolate in a microwave or double boiler. Once the cookies have cooled, drizzle the melted chocolate over the tops using a fork or a piping bag. Allow the chocolate to set before serving.
Enjoy your homemade Makronen, a delightful addition to your holiday cookie collection!
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Butterplätzchen
Butterplätzchen are traditional German butter cookies that are known for their rich flavor and crisp texture. These delightful treats are often shaped with cookie cutters, decorated with icing or sprinkles, and are popular during the Christmas season. Their buttery goodness makes them a favorite among both kids and adults, and they are a wonderful addition to any holiday cookie platter.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (226 grams) |
| Granulated sugar | 3/4 cup (150 grams) |
| Egg yolks | 2 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups (240 grams) |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Icing sugar (for decoration, optional) | As needed |
Cooking Steps:
- Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the creamed butter and sugar, mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling the dough makes it easier to roll out and helps the cookies maintain their shape during baking.
- Roll Out Dough: Once chilled, take the dough out of the refrigerator and roll it out on a floured surface to a thickness of about 1/4 inch (6 mm).
- Cut Cookies: Use cookie cutters to cut out desired shapes from the rolled dough. Place the cut-out cookies onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent burning.
- Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate (optional): After the cookies have cooled, you can decorate them with icing or sprinkles if desired. To make icing, combine icing sugar with a little water or lemon juice until desired consistency is reached and then use a piping bag to decorate.
Enjoy your homemade Butterplätzchen, a sweet treat that is sure to spread holiday cheer!
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Springerle
Springerle are traditional German anise-flavored cookies that are often made during the Christmas season. These unique cookies are known for their intricate designs, which are created using carved wooden molds or rolling pins. They have a dense and slightly chewy texture due to the use of egg whites and baking powder. Springerle are typically flavored with anise, giving them a distinctive taste, and they are usually enjoyed with coffee or tea.
| Ingredients | Quantity |
|---|---|
| Egg whites | 2 large |
| Granulated sugar | 2 cups (400 grams) |
| All-purpose flour | 4 cups (480 grams) |
| Baking powder | 1 teaspoon |
| Ground anise seeds | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Icing sugar (for dusting) | As needed |
Cooking Steps:
- Prepare Baking Sheets: Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Whip Egg Whites: In a large mixing bowl, beat the egg whites until they form stiff peaks. This typically takes about 3-5 minutes using an electric mixer.
- Add Sugar Gradually: Gradually add the granulated sugar to the whipped egg whites, continuing to beat until the mixture is shiny and smooth. This should take another 3-5 minutes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground anise seeds, and salt until well combined.
- Mix Dry Ingredients into Egg Mixture: Slowly fold the flour mixture into the egg white mixture using a rubber spatula. Be gentle to retain the airiness of the egg whites. Mix until just combined, and avoid overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 1 hour. This will make it easier to roll out and shape.
- Roll Out Dough: Once chilled, dust a clean surface with flour and roll out the dough to about 1/4 inch (6 mm) thickness.
- Cut Cookies: Use a springerle mold or rolling pin to imprint designs onto the surface of the dough. Then, use a sharp knife or cookie cutter to cut out the individual cookies.
- Let Cookies Dry: Place the cut cookies on the prepared baking sheets and let them dry at room temperature for 12-24 hours. This step is essential for the cookies to hold their shape while baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until they are set but not browned. Keep an eye on them to prevent over-baking.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with icing sugar if desired before serving.
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Mohnplätzchen
Mohnplätzchen, or poppy seed cookies, are a delightful treat often enjoyed during the Christmas season in Germany. These soft, buttery cookies are flavored with ground poppy seeds, giving them a unique taste and texture. They are typically rolled in powdered sugar, adding a sweet finish that complements the nutty flavor of the poppy seeds.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups (240 grams) |
| Unsalted butter | 1 cup (225 grams) |
| Granulated sugar | 1 cup (200 grams) |
| Egg yolks | 2 large |
| Ground poppy seeds | 1/2 cup (75 grams) |
| Baking powder | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Powdered sugar (for dusting) | As needed |
Cooking Steps:
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Egg Yolks and Vanilla: Gradually add the egg yolks and vanilla extract to the butter and sugar mixture, mixing thoroughly until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground poppy seeds, baking powder, and salt until combined.
- Mix Dry Ingredients into Wet Ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. This will help the dough firm up, making it easier to shape.
- Shape the Cookies: After chilling, scoop out small amounts of dough (about 1 tablespoon each) and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges. Keep an eye on them to prevent burning.
- Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar: Once fully cooled, dust the cookies with powdered sugar before serving for a festive touch.
Enjoy your homemade Mohnplätzchen as a delightful addition to your holiday cookie platter!
Heidesand
Heidesand are traditional German sandy cookies that have a crumbly texture and a rich buttery flavor. These cookies are often enjoyed during the holiday season and are perfect for sharing with family and friends. Their name, which means “heath sand,” comes from the fine, sandy texture of the cookie, typically enhanced with a dusting of sugar.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 2 cups (450 grams) |
| Granulated sugar | 1 cup (200 grams) |
| Brown sugar | 1/2 cup (100 grams) |
| Egg yolks | 2 large |
| All-purpose flour | 3 cups (360 grams) |
| Salt | 1/2 teaspoon |
| Vanilla extract | 1 teaspoon |
| Powdered sugar (for dusting) | As needed |
Cooking Steps:
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract to the creamed butter and sugar mixture until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Shape the Dough: Divide the cookie dough into two equal portions. Roll each portion into a log shape, about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1-2 hours until they are firm.
- Slice the Logs: Once the dough is chilled and firm, remove it from the refrigerator. Unwrap the logs and slice them into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheets, leaving space between each cookie.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
- Cool the Cookies: After baking, allow the cookies to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
- Dust with Powdered Sugar: Once the cookies are completely cooled, dust them with powdered sugar for a sweet finishing touch before serving.
Enjoy your homemade Heidesand cookies with a cup of tea or coffee during the festive season!
