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Chocolate Cookies Recipe

Chocolate Cookies

Chocolate Cookies are called Schokoladenplätzchen in Germany. To make the chocolate cookies, you could use a decoration bag or a meat grinder with an attachment for the cookies, which I did. The meat grinders come in plastic order here, or the old fashioned cast iron, as you can see on the right side in the picture. The attachment for the making o the cookies can also be ordered without the meat grinder here.

Cookie Press chocolate cookies

Ingredients for cookies:

  • 250 g (9 oz) of flour
  • 120 g (4.5 oz) of powdered sugar
  • 200 g (7 oz) of soft butter
  • 2 egg yolks
  • 1 teaspoon of instant coffee powder
  • 50 g (1.7 oz) of milk chocolate
  • 50 g ( 1.7 oz) of dark chocolate
  • 2 tablespoons of powdered cocoa

Making Chocolate Cookies

Preparation of cookies

Beat the egg yolks with a fork and add the instant coffee. Let it soak completely. Next, use your electric handheld mixer to beat the butter. Add the eggs with coffee to the butter. Then, add the powdered sugar and mix it until the texture is nice and smooth. Mix the flour and cocoa powder together and sift it over the mixture.

Grate the chocolate very finely and add it to your dough. Finally, mix it all together on low speed.

Fill a decorating bag with the cookie dough. Use a wide star-shaped tip and squeeze stripes on the baking sheet about 1 ½–2 inches each.

Baking Chocolate Cookies

Or you can use a meat grinder as I did, using a special attachment. You can either purchase it in one of your home goods stores or at amazon.

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Preheat your oven to 160°C (325°F). When ready, bake the chocolate cookies on the middle rack for about 8–10 minutes. Let the chocolate cookies first cool down for a little while on the sheet before placing them on the cooling rack. Sift some powdered sugar on top of the chocolate cookies. 

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Decision, decisions. Why choose? It’s the holidays. Try all my cookie recipes! _Oma

Serving Chocolate Cookies

Original Macaroons Recipe

Original Macaroons Recipe Chocolate Covered

Original Macaroons Recipe

This original macaroons recipe is easy to prepare. Macaroons are called Kokosmakronen in Germany.

Ingredients for Original Macaroons Recipe:

  •  4 egg whites
  • ½ teaspoons of cinnamon
  • 2-4 drops of almond extract
  • 200 g (7 oz) of sugar
  • 250 g (9 oz) of unsweetened fancy coconut flakes
  • 85 g (3 oz) of unsweetened chocolate (optional)

Ingredients Original Macaroons Recipe

Preparation:

Use your electric hand mixer to beat the egg whites until they are very stiff. Slowly add sugar, almond extract, and cinnamon. Use your whisk to fold in the coconut flakes. Stir gently so that the batter stays fluffy. Use two teaspoons to place small clumps of the mixture on a bing sheet covered with baking paper.

Making Original Macaroons Recipe   photo 3

Place the macaroons in a preheated oven on the fourth rack from bottom and bake them for about 20-22 minutes at 150°C (300°F). Let them cool down on the baking sheet and then carefully place on a cooling rack.

Baking Original Macaroons Recipe

Melt the chocolate in a bain-marie (water bath) and brush the bottom of the cookies with it. Make sure that they have had time to fully dry on the outside (so that they won’t stick to each other) before storing them in a tin box. They taste also very good without chocolate. Store the macaroons in a tin box.

Finishing Original Macaroons Recipe

 

German Vanilla Horn Cookies

Vanilla Horn Cookies are popular German Christmas Cookies

German Vanilla Horn Cookies

German Vanilla Horn Cookies are called Vanillehörnchen or Vanillekipferl in Germany.

Ingredients for German vanilla horn cookies:

  • 250 g (9 oz) of flour
  • 125 g (4.5 oz) of sugar
  • 1/4 teaspoon Or a pinch of baking powder
  • 1 package of Dr. Oetker Vanilla Sugar Or 1/2 teaspoon of vanilla extract
  • 125 g (4.5 oz) of blanched fine grated almonds Or almond meal 
  • 3 egg yolks
  • 200 g (7 oz) of soft butter

For Finishing:

80 g – 100 g (2.8 oz – 3.5 oz) of caster sugar superfine Or powdered sugar

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Preparation of German vanilla horn cookies:

Before starting the dough, make sure to have the almonds prepared, in case you can not find the almond meal. Bring a saucepan with water to a boil. Add the almonds for a few seconds. Remove from the stove, place in a colander, and rinse under cold water. Use your fingers to squeeze the almonds out of the skin. Spread on a paper kitchen towel for drying. Use a nut mill to grind the almonds. Find the nut mill here.

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Stift the flour with the baking powder in a bowl. Spread the sugar with vanilla sugar (or vanilla extract) over it. Add the egg yolks to it and stir well with a fork. Spread the butter in slices on top and pour in the almonds. Knead the dough with your hands until it is smooth and does not stick. Should it stick, just have it for about 1/2 hour in the refrigerator.

Use a cookie press with a tip that has a hole with a diameter of about 1.2 cm (0.5 in). Fill the press with the dough and press rolls. Cut those rolls into approximately 2.5 cm – 1 inch pieces.

Making German Vanilla Horn Cookies

Roll each 1″ piece between the palm of your hands to form a horn. Make sure that the ends of the horns become thinner and pointed.

Preheat your oven to 190°C (375°F). Place the vanilla horn cookies on a baking sheet without paper on the middle oven rack and bake them for about 7-8 minutes on the middle rack.

Baking German Vanilla Horn Cookies

Finishing:

Let the vanilla horn cookies cool down a little bit on the sheet and carefully place them on a cooling rack. After you have finished baking all your vanilla horns, get a large bowl and sift about 80 g -100 g  (2.8 oz – 3.5 oz) of sugar in it with a  fine sieve as I did Or use sifted powdered sugar. Add some vanilla extract Or 1 Package Dr. Oetker Vanilla Sugar and mix well. Next, roll the horns in the sugar. Instead of caster sugar super fine, you also could use powdered sugar, but I personally like the more crisp taste of the granulated sugar. Store in a tin box. Find more of Oma’s German traditional Christmas Cookies recipes here.

Decoration German Vanilla Horn Cookies

Traditional German Thumbprint Cookies - Kulleraugen

Traditional German Thumbprint Christmas Cookies – Kulleraugen

Traditional German Thumbprint Cookies

Traditional German Thumbprint Cookies are called Kulleraugen (wide eyes or bulging eyes). A traditional Christmas cookie quick and easy to prepare. So much fun to make the cookies with children.

Ingredients for Traditional German Thumbprint Cookies – Kulleraugen:

  • 250 g (9 oz) of flour
  • 100 g (3.5 ounces) of sugar
  • 3 egg yolks
  • 1 package of Dr. Oetker Vanilla Sugar Or 1/4 teaspoon of Vanilla Extract
  • 1 teaspoon of baking powder
  • 3 egg whites
  • 150 g (5.5 oz) of soft margarine
  • 50–80 g (2–3 oz) of blanched chopped almonds 
  • 200 g (7 oz) of red jelly or jam (your choice of fruit)
  • pinch of salt

Ingredients Traditional German Thumbprint Cookies

Preparation of Traditional German Thumbprint Cookies – Kulleraugen:

Sift the flour in a big bowl and mix it with the sugar, vanilla sugar (or vanilla extract), salt, and baking powder. Make a crevice in the mixture to place the egg yolks. Start mixing in some of the flour mixture with the eggs and spread the margarine on top. Knead the dough with your hands until it is nice and smooth.

Use a melon-ball spoon to portion the dough in small pieces and form them between your hands to little balls—about ¾ of an inch. Dip the top of each ball  in the egg whites and than in the ground almonds. Place paper on the baking sheet and set the dough on it the almonds topping facing up.

Use the round end of a cooking spoon to make a hole in the dough. Be careful that you don’t go all the whole way through. Fill a wide-tipped decoration bag with the jam or jelly and start filling in the holes.

Traditional German Thumbprint Cookies

Preheat your oven 190°C (375°F). Place the German cookies bulging eyes on the middle rack and bake them for about 15 minutes. Leave them on the baking sheet for a little while before placing the cookies on a cooling rack. Store them in a tin box.

Baking Traditional German Thumbprint Cookies - Kulleraugen for Christmas

Hope you enjoy these! _Oma

Presenting Traditional German Thumbprint Cookies - Kulleraugen for Christmas

 

German Spritz Cookies Recipe

German Spritz Cookies – Spritzgebaeck. A traditional German Christmas Cookie Recipe

German Spritz Cookies Recipe

German Spritz Cookies are called Spritzgebäck in Germany. To make the German Spritz Cookies, you could use a cookie press or a meat grinder with an attachment for cookies. The meat grinders come in plastic or the old-fashioned in cast iron, as you can see on the right side in the picture. The attachment for making the cookies can also be ordered without the meat grinder here.

Cookie Press chocolate cookies

Ingredients of German Spritz Cookies:

  • 375 g (13 oz) of soft butter
  • 250 g (9 oz) of sugar
  • 250 g (9 oz) of flour
  • 250 g (9 oz) of potato starch OR Dr. Oetker Gustin OR corn starch (potato starch is in almost every grocery store available and can be found in the aisle of jewish products or in the aisle of baking products).
  • 125 g (4.5 oz) of almond meal OR hazelnut meal
  • 2 packages Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • Pinch of salt
  • 100 g (3.5 oz) of dark chocolate

Making German Spritz Cookies

Preparation of German Spritz Cookies:

Use your handheld electric mixer and beat the butter. Add sugar, vanilla sugar (or vanilla extract) and a pinch of salt to it. Mix flour with potato starch and sieve over the butter mixture. Add the almonds and knead it all with your hands until the dough is nice and smooth. If the dough is too soft, place it for about one hour in the refrigerator. If it is still too soft, after you take it out, add some more flour mixed with potato starch to it.

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Fill your cookie press with the dough. Using the star insert, start to form letters or numbers. You also could use any other insert (with an opening in the center) to form other shapes.

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Decorating German Spritz Cookies

Or use a meat grinder that comes with a special attachment as I did. You can get it here in the States.

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Preheat your oven to 190°C (375°F). Place the German Spritz Cookies on a baking sheet on the middle rack and bake them between 7-9 minutes. Let them cool down a little on the sheet before placing them on the cooling rack.

Baking German Spritz Cookies

Heat up your chocolate in a bain-marie (water bath) and then fill a decorating bag with the melted chocolate. Using the small open tip of the bag, decorate the German Spritz Cookies as you like. You could also use a brush to decorate the cookies with chocolate. Store the cookies in a tin box. Find more of Oma’s traditional German Christmas cookies recipes here.

Serving German Spritz Cookies

German Butter Cookies Recipe

German Butter Cookies Recipe — Linzer Cookies

German Butter Cookies

German butter cookies are called Buttergebäck or Butterplätzchen or Mannheimer Teegebäck. The filled German butter cookies are known as Linzer Plätzchen. You can easily divide the ingredients and make only the half of the dough.

Ingredients for German butter cookies:

  • 500 g (1.1 lb) of all-purpose flour (I used unbleached)
  • 2 teaspoons of Dr. Oetker Baking Powder Or 1/2 teaspoon of baking powder
  • 150 g (5.29 oz) of sugar
  • 1 package Dr. Oetker Vanilla Sugar Or 1/2 – 1 teaspoon of vanilla extract
  • 2 eggs size xl
  • 250g – 270g (8.81oz – 9.53 oz) of soft butter
  • Powdered sugar for decoration
  • different kinds of jams or jellies Or red currant jelly for the filling

Ingredients for German butter cookies

Instructions for German butter cookies:

To make the filled cookies shown below, you need to cut out a back piece and a front pieces with a shape in the center. You can get the Cookie Cutter for Linzer Cookies either at Bed, Bath and Beyond Or at Amazon Or other stores near you, that carry baking and household articles.

Presenting German Butter Cookies

Preparation:

Sift the flour mixed with the baking powder into a wide bowl. Spread sugar and vanilla sugar (vanilla extract) over it. Make a little hole in the center and add the eggs. Cover a little with sugar and flour. Put the butter in slices over it and knead all the ingredients to a dough. If the dough is too dry, add some more butter, if the dough is too sticky, place it wrapped in cellophane wrap for about an hour in the refrigerator.

Spread some flour on your table and roll out some of your dough with the rolling pin about 3 mm (0.11 inches) to cut out the back shape of the cookies. Use a spatula or long wide knife to pick up the cookies to place them in 4 x 6 rows on a baking sheet. Roll out some dough again to cut the front pieces with the shape and place them also on the baking sheet. Make sure you have the same amount of front pieces as you have back pieces. Continue until all dough is used, Or you can use the half of the dough for unfilled cookies using cookie cutters shaped in the form you like.

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Preheat your oven to 180°C – 190°C (360°F-375°F) and bake the German butter cookies on the middle rack for about 7-9 minutes. After they are finished, take them carefully with a wider spatula from the sheet and place them on a cooling rack.

Final steps:

Spread with a fine sieve the powdered sugar over the front sides of the cookies.

Pass the jelly through a fine sieve and spread it on the back piece of the cookie. Put the cookies together. Jelly is in the middle, powdered sugar is on the outside. Store the cookies in a tin box in layers having parchment paper in between.

Display German Butter Cookies