Best Vanille Hoernchen German Christmas Cookies Recipes
BELGRADER BROT (GERMAN CHRISTMAS COOKIES)
Although the name refers to another city, these cookies are actually German in origin. These make a great addition to a cookie assortment. They are a nice contrast to all the buttery or chocolatey goodies and are delicious in their own right.
Provided by graffeetee
Categories Dessert
Time 55m
Yield 6 dozen
Number Of Ingredients 16
Steps:
- Grease and flour a large baking sheet.
- Preheat oven to 300°F.
- In a large bowl, beat eggs until fluffy.
- Add sugar gradually and continue beating until thickened and pale.
- Mix together the dry ingredients.
- Gradually add to egg mixture and mix until combined.
- Fold in lemon rind, candied fruit and almonds.
- This dough is soft and sticky, so either oil or wet your hands before handling.
- Divide dough into thirds.
- On the baking sheet, form the dough into three long flat "loaves" spaced a few inches apart to allow for spreading. If your baking sheet is large enough, it will all fit on one sheet.
- Bake for 20-25 minutes, until lightly browned.
- While the cookies are baking, make the icing by combining the ingredients. You should have a spreadable consistency.
- Remove cookies from the oven and let stand a few minutes.
- Ice the loaves while they are still on the baking sheet.
- Allow to rest for 5 minutes, then slice the loaves crosswise into approximately 1/2-3/4 inch slices. Do not wait too long before slicing, as the icing will flake off if it cools too much before you slice.
- Allow to cool on the baking sheet. These freeze well and keep well.
Nutrition Facts : Calories 798.7, Fat 32.1, SaturatedFat 3.1, Cholesterol 105.8, Sodium 495.1, Carbohydrate 114.8, Fiber 8.3, Sugar 73.4, Protein 19.7
MANDELSPRITZGEBäCK (GERMAN CHRISTMAS ALMOND COOKIES)
I can't remember a single holiday season without this typical German cookie recipe. My Mom and my mother-in-law bake these cookies. As a child we helped bake them, and the fun part for us kids was always to "style" the cookies. I prefer them with any icing or decoration.
Provided by Thorsten
Categories Dessert
Time 1h
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven (375°F, 190°C).
- Grease baking trays.
- Mix butter with sugar until creamy. Add egg and egg yolk and mix until foamy.
- Add almonds and a few drops oil of bitter almonds.
- Add flour (mixed with baking powder) little by little and mix. The dough should be elastic, but will not be smooth.
- Fill in the dough into a cookie press with big star nozzle or better into a meat grinder with a big star nozzle.
- Make/press dough strings of about 2 to 3-inches. Form dough strings into rings, "S", horseshoes or any other shapes you like and place on baking tray.
- Bake for about 12 minutes. Cookies should still be light.
- NOTE: Oil of bitter almonds: if you can't find it, use almond extract.
- NOTE on cookie press: the dough is elastic but not smooth. So using a simple icing bag could be difficult. I use a meat grinder with a special cookie star nozzle. You can use a suited cookie press.
- NOTE on custom yield: I really can't give the correct custom yield. But the amount will make several baking trays. Baking time is given for one tray.
Nutrition Facts : Calories 116.3, Fat 6.4, SaturatedFat 3.3, Cholesterol 20.4, Sodium 20.7, Carbohydrate 13.3, Fiber 0.6, Sugar 5.1, Protein 1.8
CINNAMON STARS (ZIMTSTERNE) GERMAN CHRISTMAS COOKIES
This is the one cookie my husband requested our first Christmas. I had never had them so this recipe is from an amazing blog called Spoonful of Sugar. They are difficult but this recipe makes them also delightful and fun to try if you have the time. The best thing about this recipe (besides the sit down, relax, and have a cup of tea step!) is she gives you her hints after a disastrous first attempt. If you follow this exact, even a non-careful cook like me can make these delicious. Her hints are below, but I will say that I think much depends on the almonds. If they aren't ground just right, you will be nearly unable to form them. You can try chilling them longer but I have given up before and just made them round globs. they are still delicious, so don't throw the batter out, even if you think it is unworkable! * I beat the egg whites with the lemon juice to ensure that they whipped up to the biggest possible volume. * Mixed the ground cinnamon with the ground almonds before folding that mixture into the meringue. * Most importantly, I rolled the dough out between two sheets of clingfilm (Plastic wrap). I am the Clingfilm Queen! This eliminates the need to cover the work surface in extra sugar and thus removes the possibility of things ending in a sticky mess. Divide the dough into smaller portions to do this, keeping the remainder of the dough in the fridge whilst working with one portion. * Dipped the cookie cutter in some cold water to prevent it sticking. * Re-rolled all the scraps as they hadn't been toughened or made overly sticky by adding in extra sugar. The cookies taste as good as they look. Sweet, almondy, and with a heavenly aroma and kick from the cinnamon. Oh, I did have to bake them a lot longer than the recipe or. I did 320 degrees for I think around 16 minutes each, it might have been my oven, or mine were thicker, anyway just keep checking them and take them out when they just get a bit beige. My first batch were undercooked and the ones a bit crispier on the outside were awesome.
Provided by Andolisa
Categories Dessert
Time 1h40m
Yield 30-40 cookies
Number Of Ingredients 6
Steps:
- Separate egg yolks from whites and beat whites until stiff peaks form.
- Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
- Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
- Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
- Cover the dough and let it rest in the fridge for about an hour.
- Sit down, relax and have a cup of tea.
- After an hour fetch the dough from the fridge.
- Preheat the oven to Gas Mark 3/160C/320°F.
- Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
- Cut the stars with a star shaped (yes, indeed!) cookie cutter.
- Put the stars on the lined baking sheet.
- Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
- Now brush the cookies with the topping and bake them for about 8 minutes.
- Cool on the baking sheet.
- Store in an air-tight tin.
- The cookies should keep for about two weeks.
CHRISTMAS ROCKS GERMAN COOKIE
Make and share this Christmas Rocks German Cookie recipe from Food.com.
Provided by andypandy
Categories Drop Cookies
Time 35m
Yield 144 cookies
Number Of Ingredients 17
Steps:
- Cream butter, shortening, brown sugar and vanilla all together.
- Add beaten eggs, until fluffy.
- Sift two cups flour with the salt and spices.
- Dissolve the baking soda in hot water.
- Add soda to creamed mixture alternately with the dry ingredients.
- Blend well.
- Toss the fruit with the last 1/2 cup of remaining flour.
- Work this into the dough by hand.
- Drop from a teaspoon 1 inch apart onto greased cookie sheet.
- Bake 325 degrees F.
- for ABOUT 15 minutes.
- Remove to cooling rack.
Nutrition Facts : Calories 54.2, Fat 3.1, SaturatedFat 0.8, Cholesterol 4.6, Sodium 31.7, Carbohydrate 6.2, Fiber 0.5, Sugar 3.9, Protein 0.8
BETHMAENNCHEN - GERMAN CHRISTMAS COOKIES
My family first had these yummy almond cookies (pronounced "BAIT-men-chen") when a German exchange student made them for us at Christmas time so she could have a taste of home. She blanched, skinned, and halved the almonds herself, which took most of the preparation time. When pressed for time I have substituted store-bought chopped almonds, but I'm told that that's anathema for anyone who wants the real thing. This prep time excludes preparing the almonds.
Provided by LightEra
Categories Dessert
Time 40m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Finely grind the measured almonds.
- Break the marzipan dough into small pieces and mix with one of the eggs, rosewater, powdered sugar, ground almonds and flour.
- Separate the remaining egg and beat the yolk, set aside.
- Form marzipan mixture into balls the size of walnuts.
- Press three almond halves onto the sides of each ball. The almonds should stand up and down and be evenly spaced around the ball.
- Brush each ball with the beaten yolk and place on a cookie sheet.
- Place cookie sheet on the middle rack and bake 15 minutes until golden brown.
Nutrition Facts : Calories 39, Fat 2.6, SaturatedFat 0.2, Cholesterol 7.1, Sodium 2.8, Carbohydrate 3, Fiber 0.6, Sugar 1.6, Protein 1.4
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