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
GERMAN BUTTER COOKIES
One of the perks of getting married was this recipe. These are the lightest buttery cookies I have ever had. The dough is a little temperamental but worth the time.
Provided by Bekah Balmer
Categories Dessert
Time 9m
Yield 4 dozen
Number Of Ingredients 4
Steps:
- Preheat oven 375 degrees.
- Mix ingredients wet to dry.
- If you plan on using a cookie press allow dough to sit at room temperature for at least an hour.
- If you plan on rolling the dough and using cookie cutters start right away.
- Bake for 9 minutes.
- Allow the cookies to cool slightly on the pan before transferring to cooling rack.
BERLINER KRANZ COOKIES
These wreath-shaped cookies make a great Christmas gift and a pretty presentation on a buffet table. So get ready for the compliments. My mother handed down the recipe to me.-Edie DeSpain, Logan, UT
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Cut hard-boiled eggs in half lengthwise. Remove yolks; discard whites or save for another use. Press yolks through a potato ricer or strainer into a small bowl., In a large bowl, cream shortening and sugar until light and fluffy. Beat in the uncooked egg yolks, hard-boiled egg yolks and extract. Combine flour and salt; add to the creamed mixture alternately with cream, beating well after each addition. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness; cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps if desired., Place 1 in. apart on ungreased baking sheets; brush with egg white. Sprinkle as desired with colored sugar. Bake at 350° for 6 minutes; carefully decorate as desired with candies. Bake 4-8 minutes longer or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 103 calories, Fat 5g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
OMA'S BERLINER KRANSER (GERMAN BUTTER KNOT COOKIES)
Make and share this Oma's Berliner Kranser (German Butter Knot Cookies) recipe from Food.com.
Provided by rsarahl
Categories Dessert
Time 1h17m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Beat butter for 30 seconds with a hand mixer or a stand mixer.
- Add powdered sugar and beat until fluffy.
- Beat in egg yolk and vanilla.
- Stir in the flour.
- Cover and chill dough for one hour.
- Preheat oven to 325 degrees F.
- Work with a small amount of dough at a time and keep the remainder chilled until needed.
- Using one tablespoon of dough for each cookie, roll into a 6 inch rope.
- Shape each rope into a wreath, then overlap the dough about 1 inch from the ends.
- Brush with the egg white and then sprinkle with the sugar.
- Place cookies on an ungreased cookie sheet.
- Bake for 15-17 minutes or until golden.
- Cool cookies for a minute on the pan and then remove to a wire rack.
Nutrition Facts : Calories 87.3, Fat 5.4, SaturatedFat 3.3, Cholesterol 24.6, Sodium 38.5, Carbohydrate 8.6, Fiber 0.2, Sugar 2.6, Protein 1.1
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