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International Recipe Exchange
We are featuring German Christmas cookie recipes this month
* Vital tip: Leave your cookie dough mixture in the refrigerator overnight before baking.
Lebkuchen Christmas Cookies2 Cups Brown Sugar
2 Cups of Honey
2 Cups Light Molasses
2 Cups of Sour Cream
2 Tablespoons of Shortening
1/2 Cup of Citron
10 Cups of Flour
2 Tablespoons of Baking Soda
1 Tablespoon of Cinnamon
1 Tablespoon of Cloves
1/2 Cup Diced Orange Peels
1/2 Cup Lemon Peels
1 Cup of Slivered Almonds
On a low setting mix and warm brown sugar, honey, molasses, and shortening together. Do not let the mixture come to a boil. After mixture is mixed well, set it aside, and let cool.
Next add the sour cream,baking soda, and mix well. Once mixed allow mixture to set for 30 minutes.
Now add the rest of the ingredients to the mix. (Citron, Flour, Cinnamon, Cloves, Orange & Lemon peels, and Slivered Almonds) Once all the ingredients are mixed, place the mixture in a cool place, and allow it to set overnight, or for 8 hours. The refrigerator is fine, if your home is warm.
Note: The dough is very sticky, do not add extra flour. Only use enough flour to cover your work space.
Finally roll the dough out 1/4 inch thick. Using a small round cookie cutter, or small glass (shot glass works great) cut small circular shapes out of the dough. Bake cookies at 350 degrees for 15 minutes on a greased cookie sheet.
Once cookies are done cooling you can dust them with powered sugar for a more decorative look
Vanilla Kippers Christmas Cookies
170g (12 tablespoons) butter
50g (¼ cup) powdered sugar
70g (½ cup) almonds or walnuts, ground
270g (2 cups) flour, sifted
For the final dusting:
100g (½ cup) powdered sugar
3 tablespoons vanilla sugar
Knead the butter, sugar nuts and flour into a roll and refrigerate for one hour.Then make small rolls (around 1 cm / ½ inch thick) out of the dough and form them into crescents. Bake at 200°C (400°F) for 10 minutes. Don't let them brown -- just go for golden at the most. Mix the remaining powdered sugar and the vanilla sugar together. While the kippers are still warm, roll them in the sugar mixture. Be gentle, they break easily
Cinnamon Stars Christmas cookies
500g (3⅓ cups) almonds with the skin, ground
1½ tablespoons cinnamon
2 tablespoons Kirsch (optional)
3 egg whites, beaten until stiff
400g (2 cups) powdered sugar
Extra sugar for rolling out dough
Mix together the almonds, cinnamon and Kirsch. Mix together the egg whites and the sugar. Add ⅓ of the egg white/sugar mixture to the first mixture. If the whole mixture is too dry to stick together add a bit more of the egg white and sugar.
Let rest briefly. Cover a clean dry surface with more sugar and roll out the dough. Cut out stars with a pastry cutter. Plop a little egg white on each star, spread it around with a wooden spoon or a brush. Let the cookies dry out overnight.
Then bake them for 5-6 minutes at 175ºC / 350°F.
Springerle Christmas cookies
Pfeffernusse Christmas Cookies
Mix all ingredients together. Either roll into 3/4-inch balls or drop by scant teaspoon onto a cookie sheet. Bake in 300° oven for about 15 minutes. Roll in powdered sugar while there warm. Store in tight covered cookie tins, or in a tight covered container in the Freezer.