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Lebkuchen Christmas
Cookies
2 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
Ingredients:
-
11 ounces of ground almonds
-
3 egg whites
-
1-cup of confectioners' sugar
-
1 teaspoon of grated lemon zest
-
3/4teaspoon of cinnamon
Directions:
- Preheat the oven to 325 degrees F (165 degrees C).
Grease and lightly flour cookie sheets.
- In a large bowl, whip egg whites until soft peaks
form. Gradually sprinkle in the sugar and keep whipping
until the egg whites can hold a stiff peak, this will
take about 5 minutes. Set aside about 1/2 cup of the egg
whites. Add the lemon zest and cinnamon to the rest of
the meringue, and fold in the almonds until everything
is evenly blended.
- Drop mounds by spoonfuls onto the prepared baking
sheets. Top each cookie with a smaller dollop of the
reserved meringue.
- Bake for 15 minutes in the preheated oven, until
golden brown. Remove cookies from the baking sheets to
cool on wire racks.
Pfeffernusse Christmas Cookies
Ingredients:
Oven: 300°
½ lb. butter
1 C. sugar
2 ¾ C. flour
1 C. walnuts or almonds (ground in nut grinder or food
processor)
½ C. candied orange peel or mixed candied fruit
1 lemon rind, grated, plus the juice
2 tsp. cinnamon
½ tsp. cloves
1 tsp. freshly ground pepper (optional)
1 tsp. Cardamom
Directions:
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.
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