Berliner Brot German Christmas Cookie Food

BELGRADER BROT (GERMAN CHRISTMAS COOKIES)

Steps:

• Grease and flour a large baking sheet.
• Preheat oven to 300°F.
• In a large bowl, beat eggs until fluffy.
• Add sugar gradually and continue beating until thickened and pale.
• Mix together the dry ingredients.
• Gradually add to egg mixture and mix until combined.
• Fold in lemon rind, candied fruit and almonds.
• This dough is soft and sticky, so either oil or wet your hands before handling.
• Divide dough into thirds.
• On the baking sheet, form the dough into three long flat "loaves" spaced a few inches apart to allow for spreading. If your baking sheet is large enough, it will all fit on one sheet.
• Bake for 20-25 minutes, until lightly browned.
• While the cookies are baking, make the icing by combining the ingredients. You should have a spreadable consistency.
• Remove cookies from the oven and let stand a few minutes.
• Ice the loaves while they are still on the baking sheet.
• Allow to rest for 5 minutes, then slice the loaves crosswise into approximately 1/2-3/4 inch slices. Do not wait too long before slicing, as the icing will flake off if it cools too much before you slice.
• Allow to cool on the baking sheet. These freeze well and keep well.

BETHMAENNCHEN - GERMAN CHRISTMAS COOKIES

Steps:

• Preheat oven to 350°F.
• Finely grind the measured almonds.
• Break the marzipan dough into small pieces and mix with one of the eggs, rosewater, powdered sugar, ground almonds and flour.
• Separate the remaining egg and beat the yolk, set aside.
• Form marzipan mixture into balls the size of walnuts.
• Press three almond halves onto the sides of each ball. The almonds should stand up and down and be evenly spaced around the ball.
• Brush each ball with the beaten yolk and place on a cookie sheet.
• Place cookie sheet on the middle rack and bake 15 minutes until golden brown.

OMA'S BERLINER KRANSER (GERMAN BUTTER KNOT COOKIES)

Steps:

• Beat butter for 30 seconds with a hand mixer or a stand mixer.
• Add powdered sugar and beat until fluffy.
• Beat in egg yolk and vanilla.
• Stir in the flour.
• Cover and chill dough for one hour.
• Preheat oven to 325 degrees F.
• Work with a small amount of dough at a time and keep the remainder chilled until needed.
• Using one tablespoon of dough for each cookie, roll into a 6 inch rope.
• Shape each rope into a wreath, then overlap the dough about 1 inch from the ends.
• Brush with the egg white and then sprinkle with the sugar.
• Place cookies on an ungreased cookie sheet.
• Bake for 15-17 minutes or until golden.
• Cool cookies for a minute on the pan and then remove to a wire rack.