German Linzer Christmas Cookies Recipes
BERLINER BROT (GERMAN CHRISTMAS COOKIE)
3 generations of Omas have passed down this recipe to me. We make and look forward to it every Christmas. Hazelnut chocolate bars with a lemony icing. They never last long.
Provided by Jason Wilkins
Categories Bar Cookies
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
- Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
- Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
- Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
- Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
- Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
- Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 27.5 g, Cholesterol 28.9 mg, Fat 8.5 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 27.9 mg
LINZER COOKIES
In December of 1979, Family Circle magazine published an article on White House cookies. There was a German chef at one time who made a variety of German/Austrian cookies. My pages are falling apart, so I thought I better start to record them here! This recipe is similar to others, but has lots more nuts.
Provided by Linky
Categories Dessert
Time 1h12m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Beat butter and sugar until light and fluffy;.
- Beat in egg, egg yolk, lemon rind and vanilla.
- Stir in nuts.
- Stir in flour, baking powder and cinnamon, blend well.
- Wrap in wax paper, chill several hours or overnight.
- Using half of dough and roll out between 2 sheets of wax paper to slightly less than 1/4 inch thickness. (Even though I chill the dough, I always have to let it warm up a bit to be able to roll it.)
- Remove top sheet of wax paper, cut out circles or hearts.
- Carefully, place shapes on ungreased cookie sheet lined with parchment.
- Save scraps for second rolling.
- Repeat with other half of dough, making an equal number of cookies.
- With a smaller cookie cutter (you can actually purchase Linzer cookie cookie cutters in large and small sizes) cut out the centers of half the cookies.
- Use scraps to make equal numbers of solid and cut-out cookies.
- Bake at 350 degree oven for 12 minutes or until edges of cookies are golden.
- Remove cookie sheets from oven. Remove with wide spatula to wire racks.
- Cool.
- Heat raspberry jam/jelly.
- Spread each solid cookie with jam, gently press cut out cookie on top of jam, making a "sandwich".
- Sprinkle tops of cookies with confectioners sugar.
- Add dab of jam into opening of each cookie, let set slightly.
- Store in layers with wax paper between each layer.
Nutrition Facts : Calories 2186.5, Fat 132.2, SaturatedFat 49.3, Cholesterol 271, Sodium 1139.7, Carbohydrate 227, Fiber 16.1, Sugar 99.8, Protein 36.9
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