Vanille Hoernchen German Christmas Cookies Food

VANILLE HOERNCHEN (GERMAN CHRISTMAS COOKIES)

Steps:

• Mix all ingredients except powdered sugar together in a medium mixing bowl.
• Knead by hand until dough comes together.
• Don't over knead it.
• Seperate dough into about 30 segments.
• Form each segment into a half moon or cresent shape.
• Place on ungreased cookie sheet.
• Preheat oven to 350 degrees.
• Bake 10-12 minutes until they're golden colored.
• Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
• It is important that you do this while they're still warm or the sugar won't stick.
• Put on wire rack to cool.

CHRISTMAS COOKIES

Steps:

• Cream butter and sugar.
• Add all other ingredients.
• Mix well.
• Chill at least 2-3 hours. Roll out.
• Cut in to shapes and bake in 400°F till edges are pale golden brown.
• Recipe easily doubled.

WEIHNACHTSKEKSE (GERMAN CHRISTMAS COOKIES)

Steps:

• Cream butter; add sugar gradually, continuing to cream.
• Add egg yolks, orange rind, nutmeg, vanilla, and brandy. Mix well.
• Slowly add flour until mixture becomes a workable dough. Roll out and cut with Christmas cookie cutters, brush with egg white and decorate (sprinkles, almonds, nuts, etc.). If you sprinkle with brown sugar before baking they will sparkle!
• Bake at 375-400°F for approximately 10 minutes.

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.

CINNAMON STARS (ZIMTSTERNE) GERMAN CHRISTMAS COOKIES

Steps:

• Separate egg yolks from whites and beat whites until stiff peaks form.
• Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
• Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
• Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
• Cover the dough and let it rest in the fridge for about an hour.
• Sit down, relax and have a cup of tea.
• After an hour fetch the dough from the fridge.
• Preheat the oven to Gas Mark 3/160C/320°F.
• Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
• Cut the stars with a star shaped (yes, indeed!) cookie cutter.
• Put the stars on the lined baking sheet.
• Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
• Now brush the cookies with the topping and bake them for about 8 minutes.
• Cool on the baking sheet.
• Store in an air-tight tin.
• The cookies should keep for about two weeks.

SWEDISH CHRISTMAS COOKIES

Steps:

• In a large bowl, cream together butter and 3/4 cup sugar until light and fluffy.
• Beat in egg yolks and almond extract.
• Add salt. Sift in 2-1/2 cups flour. Mix. Add just enough additional flour to make a pliable dough. (Or see variation in description above.) Chill for 30 minutes.
• To shape, divide dough into 6 equal portions. Roll out each to make a rope about 24 inches long.
• Cut dough into 2-inch strips. Place on cookie sheets. Brush with egg white. Sprinkle with almonds and remaining sugar.
• Bake at 375 degrees for about 10 minutes until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheets for a few minutes. Remove to wire rack and cool completely.

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.