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Traditional German Christmas Cookie Recipes


By November the ski season has already opened in some areas of Germany, the hour changed onto winter time, and aroma of wood smoke wafts from chimneys into the night air, while homes begin to fill with the scents of vanilla, cinnamon, cloves, and aniseed. Holiday baking begins early for Advent and Weihnachten.

The first day of Advent is on the Sunday nearest St. Andrews Day, November 30, and in Germany is a period of expectation and contemplation also filled with Christmas traditions. As soon as the St. Martin's Day lanterns are put away out come the hand written family recipe books because, as some varieties must wait a few weeks before they are ready to eat, it is time to start preparing Weihnachts Plaetzchen. The German cookies that are enjoyed throughout Advent.

Cookie dough of every variety can be bought at supermarkets, and bakers sell wonderful Plaetzchen, but traditionally families make their own Christmas cookies, with parents and children getting together to bake their holiday favorite Weihnachtsgebaeck from recipes which have often been handed down for generations.

Here are two very easy, quick and "child friendly" family Christmas Cookie recipes to try, given me by my late mother-in-law whose delicious Plaetzchen never managed to remain even an hour on a plate.


Liebesgruebchen – Love Dimples or Pots of Love makes 25
(Also known as Engelsaugen, Angel Eyes)

Ingredients

175 gr plain baking flour
65 gr superfine sugar
1 tbsp vanilla sugar from packet or five drops pure vanilla essence plus tbsp extra sugar
2 beaten egg yolks
Very finely grated zest half a lemon
125 gr. Butter, room temperature
50 gr. Raspberry jam, this is a favourite flavor but any jam can be used, and a yellow one looks fun, or melted chocolate.

Whisk together sugar, vanilla sugar, butter until light and frothy, then add beaten egg yolks and lemon zest.
Whisk until combined and add sieved flour, kneading the mixture until smooth.
Wrap in cling film and leave in fridge for at least one hour.
Preheat oven to 175 -180 degrees C.
Line baking sheet with lightly greased paper.
Divide dough into 25 pieces and roll in balls.
Using a wooden kebab stick or spoon handle made a small dimple in the middle of each ball taking care not to go right the way through.
When using jam, beat thoroughly to make sure it is smooth and fill dimples, (an icing bag with or without nozzle makes this easy), then pinch edge slightly to ensure jam does not run out while cooking.

Bake on middle shelf for around 12 to 15 minutes, or until turning golden but not brown.

If using chocolate bake cookies and fill with melted chocolate when cooled.

Confectioners sugar can be lightly sprinkled over the Little Pots of Love or Angel Eyes when they have cooled, it adds a pretty "finish", but this is optional.

Can be eaten at once, but taste even better if kept for a while in an airtight tin.


Kokosmakronen mit Schokolade - Coconut and chocolate macaroons makes 40

Ingredients

3 egg whites
200 gr superfine sugar
1 pinch salt
1 Packet vanilla sugar
100 gr grated chocolate (at least 60% cocoa is best)
200 gr coconut flakes

Whisk egg whites together with salt until in stiff peaks
Gradually whisk in the super fine sugar and vanilla sugar, (or 210 grams vanilla pod sugar from your store cupboard).
Grate chocolate into flakes and combine with coconut.

Carefully add chocolate and coconut to egg white mixture, folding in gently until mixed. The macaroons will be flat and hard if heavy handling removes the air from whisked egg whites.

With teaspoon place in small mounds on a a sheet of baking paper or rice paper oblates on a baking tray, and place in bottom of oven pre-heated to 120 degrees C.
Leaving oven door a little ajar bake for about 25 minutes.
Remove macaroons from oven and allow to cool.

Still soft and chewy on the inside, they can be decorated with drizzles of chocolate or left as they are.

If you like your macaroons soft then put a sliced apple in the tin, and if you prefer them crisp leave away the apple but make sure that the tin is tightly closed, with not much 'free' air in it.

Leave for a week for flavor to develop.


Guten Appetit!..........And enjoy your Weihnachts Plaetzchen




For topics in the news Image Source,Photobucket Uploader Firefox ExtensionAnd you can follow German Culture on Facebook Follow Me on Pinterest


Virtually any cookie shape you have in mind can be achieved with this Cookie Cutter set, and it is ideal for all kinds of celebrations, not only during the holiday season

Liebesgruebchen, Angel Eyes, photographer Bryan Ochalla, Kokosmakronen mit Schokalade, Coconut chocolate macaroons photographer Andreas Kaiser, both via de.Wikipedia





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Content copyright © 2014 by Francine McKenna-Klein. All rights reserved.
This content was written by Francine McKenna-Klein. If you wish to use this content in any manner, you need written permission. Contact Francine McKenna-Klein for details.

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