Vanille Hoernchen German Christmas Cookies Food

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VANILLE HOERNCHEN (GERMAN CHRISTMAS COOKIES)



Vanille Hoernchen (German Christmas Cookies) image

This recipe has been handed down from my great grandmother in Germany. We've had these every Christmas since I can remember and I now make them every year with my kids. They are so delicious.

Provided by Steph Doll

Categories     Dessert

Time 37m

Yield 30 cookies

Number Of Ingredients 6

210 g flour
90 g ground almonds
180 g butter
90 g sugar
1 teaspoon vanilla extract
1/2 cup powdered sugar

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.

Nutrition Facts : Calories 105.4, Fat 6.4, SaturatedFat 3.2, Cholesterol 12.8, Sodium 34.6, Carbohydrate 10.9, Fiber 0.5, Sugar 5.1, Protein 1.4

CHRISTMAS COOKIES



Christmas Cookies image

Make and share this Christmas Cookies recipe from Food.com.

Provided by Evie3234

Categories     Dessert

Time 3h12m

Yield 50-55 cookies

Number Of Ingredients 7

1 cup butter
1 cup sugar
1 large egg
2 1/2 cups flour
1 teaspoon baking powder
2 tablespoons orange juice
1 teaspoon vanilla

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.

Nutrition Facts : Calories 72.8, Fat 3.8, SaturatedFat 2.4, Cholesterol 14, Sodium 35, Carbohydrate 8.9, Fiber 0.2, Sugar 4.1, Protein 0.8

WEIHNACHTSKEKSE (GERMAN CHRISTMAS COOKIES)



Weihnachtskekse (German Christmas Cookies) image

My grandmother used to tell me about these cookies all the time, when she gave the recipe to me, I knew I needed to save it here. The yield depends on cookie cutter sizes. I got about 24 cookies using small trees and stars as cutters. Time accounts for 3 batches in the oven.

Provided by Candace Michelle

Categories     Dessert

Time 40m

Yield 24 cookies, 6 serving(s)

Number Of Ingredients 10

1 cup unsalted butter
1 cup sugar
2 egg yolks
1/2 orange, rind of, grated
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 ounces brandy
3 3/4 cups flour
1 egg white
almonds or brown sugar, for decorations

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.

Nutrition Facts : Calories 734.8, Fat 32.9, SaturatedFat 20.1, Cholesterol 144.3, Sodium 17.5, Carbohydrate 93.4, Fiber 2.1, Sugar 33.8, Protein 9.8

BETHMAENNCHEN - GERMAN CHRISTMAS COOKIES



Bethmaennchen - German Christmas Cookies image

My family first had these yummy almond cookies (pronounced "BAIT-men-chen") when a German exchange student made them for us at Christmas time so she could have a taste of home. She blanched, skinned, and halved the almonds herself, which took most of the preparation time. When pressed for time I have substituted store-bought chopped almonds, but I'm told that that's anathema for anyone who wants the real thing. This prep time excludes preparing the almonds.

Provided by LightEra

Categories     Dessert

Time 40m

Yield 40 cookies

Number Of Ingredients 9

3/4 cup almond halve, plus
2 tablespoons peeled almond halves
120 almond halves, reserved for decoration
3/4 cup prepared marzipan, plus
2 tablespoons prepared marzipan (a prepared almond paste usually packaged in logs, available in specialty food stores)
1 tablespoon rose water
7 tablespoons powdered sugar
2 small eggs
3 1/2 tablespoons flour

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.

Nutrition Facts : Calories 39, Fat 2.6, SaturatedFat 0.2, Cholesterol 7.1, Sodium 2.8, Carbohydrate 3, Fiber 0.6, Sugar 1.6, Protein 1.4

CINNAMON STARS (ZIMTSTERNE) GERMAN CHRISTMAS COOKIES



Cinnamon Stars (Zimtsterne) German Christmas Cookies image

This is the one cookie my husband requested our first Christmas. I had never had them so this recipe is from an amazing blog called Spoonful of Sugar. They are difficult but this recipe makes them also delightful and fun to try if you have the time. The best thing about this recipe (besides the sit down, relax, and have a cup of tea step!) is she gives you her hints after a disastrous first attempt. If you follow this exact, even a non-careful cook like me can make these delicious. Her hints are below, but I will say that I think much depends on the almonds. If they aren't ground just right, you will be nearly unable to form them. You can try chilling them longer but I have given up before and just made them round globs. they are still delicious, so don't throw the batter out, even if you think it is unworkable! * I beat the egg whites with the lemon juice to ensure that they whipped up to the biggest possible volume. * Mixed the ground cinnamon with the ground almonds before folding that mixture into the meringue. * Most importantly, I rolled the dough out between two sheets of clingfilm (Plastic wrap). I am the Clingfilm Queen! This eliminates the need to cover the work surface in extra sugar and thus removes the possibility of things ending in a sticky mess. Divide the dough into smaller portions to do this, keeping the remainder of the dough in the fridge whilst working with one portion. * Dipped the cookie cutter in some cold water to prevent it sticking. * Re-rolled all the scraps as they hadn't been toughened or made overly sticky by adding in extra sugar. The cookies taste as good as they look. Sweet, almondy, and with a heavenly aroma and kick from the cinnamon. Oh, I did have to bake them a lot longer than the recipe or. I did 320 degrees for I think around 16 minutes each, it might have been my oven, or mine were thicker, anyway just keep checking them and take them out when they just get a bit beige. My first batch were undercooked and the ones a bit crispier on the outside were awesome.

Provided by Andolisa

Categories     Dessert

Time 1h40m

Yield 30-40 cookies

Number Of Ingredients 6

3 large eggs
350 g icing sugar, for the dough (powdered sugar, and some more icing or regular white sugar to sprinkle the surface you work on with,)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
400 g ground almonds (this is a big issue, you can't let them get gummy. I guess in some places you can buy them already g)
baking paper or parchment paper

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



Swedish Christmas Cookies image

Great for Christmas or holidays, these cookies are also ideal for any cookie tray or as an accompaniment to ice cream or fruit desserts. For a nuttier flavor, add 1/2 cup coarsely ground almonds to the dough and reduce the amount of flour to 2-1/4 cups.

Provided by JackieOhNo

Categories     Dessert

Time 25m

Yield 72 cookies

Number Of Ingredients 8

1 cup butter
3/4 cup plus 2 tablespoons granulated sugar
2 egg yolks
1 teaspoon almond extract
1 dash salt
2 1/2-2 3/4 cups all-purpose flour
1 egg white, slightly beaten
4 tablespoons chopped almonds

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.

Nutrition Facts : Calories 51, Fat 3, SaturatedFat 1.7, Cholesterol 11.4, Sodium 27.3, Carbohydrate 5.5, Fiber 0.2, Sugar 2.1, Protein 0.7

BELGRADER BROT (GERMAN CHRISTMAS COOKIES)



Belgrader Brot (German Christmas Cookies) image

Although the name refers to another city, these cookies are actually German in origin. These make a great addition to a cookie assortment. They are a nice contrast to all the buttery or chocolatey goodies and are delicious in their own right.

Provided by graffeetee

Categories     Dessert

Time 55m

Yield 6 dozen

Number Of Ingredients 16

3 eggs
1 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon clove
1/2 teaspoon cardamom
1 teaspoon lemon rind
2 ounces candied citron peel, minced
2 ounces candied orange peel, minced
11 ounces unblanched almonds, ground
1 1/2 cups powdered sugar
1 teaspoon almond extract
2 tablespoons hot water (more as needed)

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.

Nutrition Facts : Calories 798.7, Fat 32.1, SaturatedFat 3.1, Cholesterol 105.8, Sodium 495.1, Carbohydrate 114.8, Fiber 8.3, Sugar 73.4, Protein 19.7

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