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More German Christmas Cookies

December 13, 2010

In another life I must have been a baker. I really enjoy making Christmas cookies and I love when other people like them ­čÖé I’ve been making my way through Weihnachtsplaetzchen by Elisabeth Bangert. Well, I’ve only tried some of the recipes. There are quite a few I wanted to make, but haven’t gotten around to. I┬áhaven’t done the┬áBaiser-Plaetzchen (meringue) – and probably won’t. You have to bake them for really long and I don’t have the time and/or patience right now. The Liebesgruebchen (butter cookies with raspberry jam), Gebackenes “S” (nut cookies in S-form), and Zimtsterne (cinnamon┬ástars) haven’t been made yet either. However, I did try the Lebkuchen (ginger/spice bread) and it’s much better than expected. It’s actually really good and tastes like the real deal. And there are also some lemon bars with a sugar/lemon glaze that are really great. And I can’t seem to stop eating them ­čśë I also made some with meringue, vanilla and walnuts and am in love. So delicious! A close second in the meringue department are similar ones with ground hazelnut and almonds from this website. I also like this recipe for┬áKokos-Makronen (macaroons) from the same website. So good! And not having to use cookie cutter makes things go much quicker ­čÖé

I am also a fan on mixing chocolate with nuts! They’re not really cookies, but a great dessert/snack nevertheless. And what I like best about the chocolate/nuts mix is that I neither have to use a cookie cutter nor is there any baking involved. How easy is that?! You buy some chocolate that you like (white, milk, dark). Add it in a little pot and add that little pot in a bigger pot with water. Heat up the water and melt the chocolate. It’s easy. Just be careful that you don’t boil the water. I did that with my first batch and it made the chocolate hard. Anyways, once the chocolate is soft, you add whatever nuts you like (pecans, walnuts, almonds, hazelnuts, etc.) and stir them in. Put only so many that there is still enough chocolate to keep the whole mix together. Once everything is coated, use two tea spoons and put the chocolate/nuts mix in tiny paper cups or just on some parchment paper. Let them dry and you’re done. So good! Guten Appetit!

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6 Comments

  • I want to eat all of these RIGHT NOW! Yum!!

    • Sabrina says:

      Thanks ­čÖé You should make some of the chocolate/nut thingies yourself. Easy and delicious! And the macaroons are pretty easy too. You whip the egg whites into a stiff foam and add sugar and nuts in pretty equal amounts. My recipies range from 40g to about 80g of sugar per egg white. The same is true for the nuts (hazelnut, almond, coconut, walnut) in any shape or form (ground, sticks, whole). Once everything is mixed, you use two tea spoon and put little blobs of the mix on parchment paper on a cookies sheet and bake it at 160-170 for about 15-20 minutes or until they are a little brown. So good!

      • Ahh, you’re killing me! If I weren’t leaving on Saturday for the US, I’d definitely whip up some of your cookie suggestions ASAP! Instead, I will probably clean house at Whole Foods and every cupcake shop in site. Can’t wait to get my hands on some non-Spanish goodies!

        • Sabrina says:

          I hear you! I’m leaving for Europe tomorrow and can’t wait for some Euopean goodies: French crepes, German Currywurst & Schnitzel & much more, Italian pasta & pizza, etc. ­čÖé Food you grew up with is always the best, isn’t it?!

  • Andrew says:

    ooo cookies. I only got bought baked goods this year; though a friend made pie and several meals so that was fantastic. German cookies are good, but not like the ones I remember from home. US cookies are sweeter (maybe not such a great thing, but I like them) and less apt to be crunchy. German cookies seem to be crunchy/crumbly. The lemon bars sound good though.

    • Sabrina says:

      You are so right. That’s the main difference between German and US cookies too: US = softer & sweeter; Germany = crunchier & stronger flavors (with a little less sugar. I don’t think either is neccessarily better, but I think that – especially when it comes to sweets – we go back to what we liked in our childhood. Don’t you think? By the way, the lemon bars were really not sweet. In fact, I thought they didn’t have a lot of flavor… until I added the glaze. That’s when they became one of my favorites. You should try them. Really good!

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