IMG_6370This Christmas I prepared three types of Christmas cookies with a friend. It’s always the most joyful to open the every year’s Christmas bakery together with some good friend to whom you can chat when the stove lasts long in baking…
Chatting, gossiping, sharing news…
And the most joyful is to make your kids engage too. Probably not working out the dough but maybe letting their creativity flow while forming the cookies.
And of course, nibbling is allowed 😉
So, here I would like to share with you two of the three recipes I made this year. They are both typical German Christmas cookies and the probably most known and loved ones.
By the way, the third recipe developed itself by a mistake of mine as I put lots of flour instead of grounded nuts in the bowl.
So we invented that kind of brownie-like recipe which actually turned out to be very tasty but which I can’t remember anymore.
IMG_6354Vanillekipferl (vanilla half-moons)
560 g flour
160 g sugar
400 g butter or margarine
200 g grounded hazelnut or almond (you can also mix it however you like it)
For the topping:
100 g sugar
4 packages vanilla sugar
Mix all the ingredients for the dough in a big bowl. If it’s too sticky, add some more flour or grounded nuts. Put the dough into the fridge for about 1 hour.
Take the dough and form it to a roll. Then cut the roll into ca. 2 cm thick disks. The disks you form into little half-moons.
Put baking paper on the baking tray and bake the half-moons for about 15 minutes on 175 °C (respectively 347 °F) until they are golden brown.
For the topping you mix 100 g sugar with 4 packages of vanilla sugar and turn the semi-warm half-moons several times into it. Because they are still warm, the sugar mix will stick to them.
IMG_6355Zimtsterne (cinnamon stars)
500 g grounded almonds
300 g iced sugar
2 teaspoons cinnamon
2 egg white
2 table spoons almond flavour
For the topping:
1 egg white
125 g icing sugar
Mix all the ingredients to a handy dough. If it’s too sticky, add some more grounded nuts.
Roll out the dough on a flat surface, sprinkled with flour. It should be between 1-2 cm high but make sure that all cookies have the same hight so they can bake on equal time. Cut out stars from the dough (usually we use some kind of “cookie cutter” that has already the shape of a star and can be made out of metal or plastic).
Whisk 1 egg white stiff with a mixer until it looks like white snow and add the icing sugar. Mix again. Brush the cinnamon stars with the sticky egg sugar mix so they are neatly toped with “snow hats”.
Put baking paper on the baking tray and bake the cinnamon stars for about 10-15 minutes on 150 °C (respectively 300 °F).
Ready to enjoy and share!