Cookie Time
Christmas in the air
It's that time of year - the time for christmas cookies and gingerbread has finally arrived.
When the homemade treats are in the oven and the smell of chocolate, sugar and cinnamon fills the house, we make ourselves really comfortable at home.
Advent is coming and we're already looking forward to delicious Christmas baking and lots of homemade goodies on the cookie plate!
For a sweet start to this most special time of the year, we have collected three favorite recipes!
Hobby baker Heidi Zuschrader shared her her best recipes from her Christmas recipe collection with us.
Our Cookie Recipes for Advent
We hope you enjoy trying them out!
Ingredients:
250 g flour
130 g powdered sugar
200 g soft butter
130 g hazelnuts
3 egg yolks
1 pkg vanilla sugar
1 pinch baking powder
For rolling or sprinkling:
1 pkg. vanilla sugar and powdered sugar
Directions:
First, mix the flour with the baking powder and sift into a bowl. Cut the butter into small pieces. Add all the ingredients and work into a firm dough. Wrap the dough in a plastic wrap and chill in the refrigerator for about an hour.
Then remove the dough from the refrigerator and form rolls on a floured work surface (about 3 cm thick).
Cut slices about 1 cm thick from this roll and shape into croissants.
Place on a baking tray covered with baking paper and bake in the preheated oven at 180°C top and bottom heat for about 10 minutes.
Roll or sprinkle the still warm Kipferl in the icing sugar/vanilla sugar mixture and then allow to cool completely.
Ingredients:
350 g flour
80 g powdered sugar
2 pkg. vanilla sugar
280 g soft butter
1 teaspoon of baking powder
1/2 bottle of butter/vanilla flavoring
1 pkg. vanilla pudding powder
For rolling or sprinkling:
Powdered sugar and 1 pkg. vanilla sugar
Directions:
For the dough, simply knead all the ingredients together and form it into a roll about 1-2 cm thick.
Cut off small pieces and form into balls. Place them on a baking tray lined with parchment paper (do not form the balls too large because they still go a little apart in the oven).
Then press a pattern on it with a fork.
Bake in the preheated oven at 150 °C top and bottom heat for about 15-20 minutes.
Mix the powdered sugar and vanilla sugar in a bowl and roll or sprinkle over the warm Butterhupferl.
Ingredients:
300g flour
200 g cold butter
100 g sugar
2 egg yolks
Directions:
Mix all ingredients into a dough. Wrap the dough in plastic wrap and chill for about 1 hour.
Then remove the dough from the refrigerator and roll out on a floured work surface to a thickness of about 2mm.
Cut out with any shapes and place on a baking tray lined with baking paper. Bake in the preheated oven at 170°C top and bottom heat for about 8-10 minutes.
Let the cookies cool down.
Sprinkle the cookie lid with powdered sugar and spread the cookie bottoms with jam. Then place the lid on top and press down lightly.
