Now that the November and the thanksgiving time is over you may have found yourself in a similar situation. The holiday functions, the Christmas parties and family get together are starting and everybody wants to have that Christmas cookies from you.
Last year you used a recipe you found online but forgot to safe it so you are on the hunt again. The only problem is, on Pinterest you can find too many of them and all of them are called “the best”, what shall you do now? My suggestion ask a food blogger. All of them tried their Christmas cookies recipes before and know what they are talking about.
I might not be a pure food blogger but I have tried a ton of recipes so far and I know all the little hacks and I even tasted more cookies. Let me tell you my grandma knew what she did making the family recipe year after year.
Who wants to join me on my quest of trying these cookies? You are all welcome to try them and let me know what you think in the comments.
Basic cookie dough (Linzeraugen, Chocolate hearts, layer cookies)
– 180 g butter
– 2 egg yolks
– 200 g sugar
– 10 tbsp milk
– baking powder, salt, lemon peal, vanilla aroma
In a kitchen machine (or with hands) mix butter and flour together, add the rest and mix it to a dough really quick. Roll the dough into a ball and cover with a plastic wrap and place in the fridge for 1 hour minimum – maximum over night.
Preheat oven to 360 degrees (180 degrees Celsius).
The dough needs to be kneaded one more time. Roll out dough on a flat surface ¼ inch thick (½ cm). Cut into shapes with a cookie cutter and place on a baking sheet.
Bake cookies 7-9 minutes or until golden brown.
In Austria we make a bottom and a lit. The lit to the cookies have a little shape cut out in the middle and both are glued together with apricot jam.
For the chocolate hearts we add a little cocoa powder before the dough comes into the fridge and when the cookies are baked we dip them into melted chocolate.
Vanillekipferl (Dough with Vanilla aroma and vanilla sugar)
– 150 g butter
– 60 g almonds, shredded
– 80 g sugar ( I use mostly birch sugar)
– 1 egg
– 1 tsp vanilla aroma
– extra sugar for decoration
Mix the dough together like the basic dough recipe and place the dough wrapped in plastic wrap in the fridge for 60-90 minutes.
Preheat oven to 350 degrees (170 degrees Celsius).
Cut the dough into quarters and roll each of them into a long snake about 1 inch thick. Now cut the snakes into ½ inch thick peaces and roll them even thinner and form a U or mini horse shoes. Place them on a baking sheet and bake for 8-10 minutes.
Out of the oven cover them in powdered sugar.
Kokosbusserl – kisses of cocos
– 100 g sugar
– 140 g cocos, shredded
– salt, some lemon zest
Preheat oven to 320 degrees (155 degrees Celsius).
Beat egg whites, salt and lemon zest until very firm. Gradually add sugar and mix. Fold under the cocos.
Drop by teaspoonfuls or fill batter into a pastry bag fitted with a large star tip. Place them on a baking sheet and when sheet is full let them rest for 5-10 minutes. Bake on 320 degrees for 12-15 minutes. They should only be lightly browned.
Now you know what I bake on cookies when the Christmas time starts. I love to bake the old traditional cookies because they remind me of a great time, my childhood with my family and freedom, happiness and especially a time without worries.