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A Few Recipes for Traditional German Cookies! ~ personal recipes of a renown pastry chef ! ~ |
Pfeffernusse
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1 cup margarine or butter 1.4 T nutmeg 1 t cardamon 1 cup molasses 1 t cloves |
1 cup sugar a little lemon rind 4 cups flour 1 egg 1.2 t soda |
Mix all ingredients and roll into small balls. bake at 350 degrees about eight minutes. Coat with white sugar glaze when cool.
Berlinerkranzer
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3/4 cups butter or margarine, softened 1 cup sugar 2 eggs 1 egg white |
3/4 cups shortening 2 t grated orange peel 4 cups flour 2 T sugar red and green candied cherries |
Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 cup sugar, orange peel and eggs. Blend in flour. shape dough be rounded teaspoons into ropes, each 6 inches long. Form rope into circle, bringing one end over and through in a single knot (pretzel). Place on greased cookie sheet. Beat egg white until foamy; add 2 T sugar while beating. Brush tops of cookies with sweetened egg white. Press bits of red and green cherries on center of knot. bake 10-12 minutes, or until set but not brown.
Florentines
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1 cup sifted flour 1/2 cup light corn syrup 1/2 cup butter orange peel to taste |
1 cup chopped nuts 1/2 cup packed brown sugar 1 t vanilla |
Mix flour, nuts and peel. combine corn syrup, brown sugar and butter in heave sauce pan and bring to a boil. Add flour mixture and vanilla. Remove from heat. Drop onto foil-covered cookie sheet by scant teaspoonfulls, 3 inches apart. Bake at 350 degrees for 6-10 minutes. Cool 3-4 minutes on rack until foil may be peeled off (cookies will be lacy). Place cookies on rack covered with paper towels. Spread bottom of cooled cookie with melted semi-sweet chocolate (work with dough wile it is still warm). GREAT!
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1 cup honey 1 egg 1 T lemon juice 1/4 t cloves 1/2 t soda 1/3 cup chopped nuts Glazing Icing (below) |
3/4 cup brown sugar, packed 1 t grated lemon peel 2 3/4 cups flour (not self-rising) 1/2 t allspice 1/2 t nutmeg 1/3 cup cut-up citron blanched almond halves |
Heat honey in large saucepan to boiling, then cool thoroughly. Stir in egg, sugar, lemon peel and juice. Mix in remaining ingredients except icing. Cover and chill at least 8 hours.
Heat oven to 400 degrees. Roll small amount of dough at a time 1/4 inch thick on lightly-floured cloth-covered board (keep remaining dough refrigerated). Cut dough into 2 inch circles. Round up each circle a bit toward center; place blanched almond halves around edge. Place small round of citron or candied cherry in center of each; bake 10 to 12 minutes, or until no imprint remains when touched lightly with finger. Brush icing lightly over cookies. Immediately remove from baking sheet and cool. Store in airtight container with slice of apple or orange for about a week before eating.
Glazing Icing
Mix 1 cup sugar and 1.2 cup water in small saucepan. Cook over medium heat to 230 degrees on candy thermometer (or just until small amount of mixture spins a two-inch thread). Remove from heat; stir in 1.4 cup confectioners sugar. If icing becomes sugary, reheat slightly, adding a little water.