German Cookies Food

GERMAN CHOCOLATE COOKIES

German Chocolate Cookies image

Found in the Washington Post who attributed it to cookbook author Sally Sampson's "Cookies". The dough can be frozen for up to two months. The cookies keep 5 days room temp in an airtight container (good for mailing!) & two weeks in the freezer after being baked (handy!). NOTE: To toast the pecans, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly. *these were one of the first gobbled up cookies on our Christmas trays! They are very dark & lumpy bumpy - suspicious looking in fact - but once tried were scooped up fast!**

Provided by Busters friend

Categories Drop Cookies

Time 1h15m

Yield 3-4 dozen

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
1 cup light brown sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
1 1/2 cups flour
1/2 cup unsweetened dutch cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups sweetened flaked coconut (shredded coconut fine too)
1 cup pecans, lightly toasted, then coarsely chopped
4 ounces German chocolate, coarsely chopped (Baker's)

Steps:

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to start, then on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
Add the egg and then the vanilla extract, beating well between additions. Scrape down the sides of the bowl; then, on low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. Scrape down the sides of the bowl, then add the coconut, pecans and chocolate, mixing until well combined.
Drop the dough by heaping teaspoons onto the baking sheets, spacing the cookies about 2 inches apart. (Alternatively, the dough can be rolled into a log, then cut into thin slices.) Bake one sheet at a time for 10 to 12 minutes, until the undersides of the cookies begin to firm up. The tops may still look shiny. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

Nutrition Facts : Calories 1734.2, Fat 111.4, SaturatedFat 60.3, Cholesterol 192.6, Sodium 941.6, Carbohydrate 184.8, Fiber 14.9, Sugar 119.4, Protein 18.5

23 GERMAN COOKIES WE CAN'T LIVE WITHOUT

23 German Cookies We Can't Live Without image

These German cookies bring Oktoberfest right into your home! These authentic recipes are simple, delicious, and will give you an authentic taste of Germany.

Provided by insanelygood

Categories Cookies Recipe Roundup

Number Of Ingredients 23

Ingredients

Lebkuchen Cookies
Vanillekipferl (German Vanilla Crescent Cookies)
German Hazelnut Cookies
German Cinnamon Star Christmas Cookies
Springerle
German Spice Cookies (Spekulatius)
Heidesand (Traditional German Browned Butter Shortbread Cookies)
German Marzipan Cookies
German Hazelnut Macaroons
Kipplens
Spritz Cookies
Linzer Cookies
German Pepper Nut Cookies
Nut Corners (German Nussecken)
Walnut Shortbread (German Christmas Cookies)
Mandelhu00f6rnchen (Chocolate-Dipped Marzipan Almond Horns)
Cornflakes Cakes or Choco Crossies
German Chocolate Macaroons
Spitzbuben
Thumbprint Cookies/Angel Eyes
Amish Sugar Cookies
Dominosteine (German Layered Christmas Cookie)
German Butter S Cookies

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a German treat in 30 minutes or less!

Nutrition Facts :

LEBKUCHEN (GERMAN CHRISTMAS HONEY COOKIES)

Lebkuchen (German Christmas Honey Cookies) image

This recipe is from an OLD betty crocker cookbook and is my absolute favorite Christmas cookie. My MIL sends a batch every year and is one of my favorite things of the season. DO NOT overbake these or they will become so hard that you might need to have dental work done (lol) If the cookies are too hard she suggests placing them in an airtight container with an apple slice. I did not include chilling time in the recipe.

Provided by GotBoxer

Categories Dessert

Time 1h10m

Yield 72 cookies

Number Of Ingredients 18

Ingredients

1/2 cup honey
1/2 cup molasses
3/4 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon lemon rind, grated
2 3/4 cups flour, sifted
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon allspice
1 teaspoon nutmeg
1/3 cup citron, chopped
1/3 cup nuts, chopped
whole blanched almond
1 cup sugar
1/2 cup water
1/4 cup confectioners' sugar

Steps:

Mix honey and molasses and bring to a boil. Remove from heat and cool completely.
Stir in brown sugar, egg, lemon juice and lemon rind.
Sift together flour, baking soda and spices, then stir into the honey-molasses mix.
Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight.
Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2 1/2" or just cut out circle shapes about 2" in diameter.
Place on a GREASED baking sheet about 1" apart.
Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly.
While cookies bake, make glaze by boiling the water and sugar to 230 degrees - until it just barely begins to thread.
Remove from heat and stir in confectioners sugar.
Brush the hot glaze lightly over the cookies (if it gets grainy reheat slightly with a little water to thin again).

Nutrition Facts : Calories 57.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 2.9, Sodium 16.1, Carbohydrate 13, Fiber 0.2, Sugar 8.7, Protein 0.7

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