Update: Für das deutsche Rezept nach unten scrollen!
Today we are talking about Christmas cookies, or Weihnachtsplätzchen as we call them in Germany. It’s tradition here to bake in Advent. A lot of „Plätzchen“. So I began already before the 1.Advent and since then I made 5 different kinds. Unfortunately most of them are almost eaten. I don’t know where they all gone…
At least it speaks for itself, that they are good. Very good.
Most of them have the same basis of dough. So it’s possible to make a huge amount of dough, then divide the dough, so you can shape and fill every part different.
I offer you the satisfaction of different tastes: fruit – in this case apricot, nuts, cocoa.
On the picture below you see the cookies filled with apricot jam. Behind them are the cream cookies. They are the only ones, made of different dough. I give you the recipes of the three cookies, which have the same basis dough, so it’s easy to vary. And believe me, everyone is different.
As time flies by until Christmas, I’m planning what culinary presents I will make. Next week I will start with the ones, that will keep longer and maybe I can show you something delicious, that you can gift to someone, too. As we are heading to my family in Nürnberg a few days before Christmas, the last preparations need to be made there.
I’ve planned to make „Baumkuchen“: a cake with many many layers, a terrine, anis cookies (especially for my father, who loves them as much as I), eggnog for my grandmother and different savoury cookies. My christmas cookies are also very fancied, but as it stands things look black.
On the picture above you see the black and white cookies on the left, and the nut cookies on the right.
Weihnachtsplätzchen – Grundteig für die Schwarz-Weiß-Plätzchen, Nussplätzchen und die Aprikosenplätzchen
aus Backen für Weihnachten von Regine Stroner
ergibt: einen Grundteig
Zutaten:
-
300 g Mehl
-
150 g Zucker
-
1 Ei oder 2 Eigelb
-
200 g kalte Butter, kleine gewürfelt
Die Zutaten vermengen und kneten, bis ein homogener Teig entsteht. Mindestens 1 Stunde kalt stellen.
Schwarz-Weiß-Pätzchen
zusätzlich:
-
2 EL Kakao
-
2 EL Sahne
Den Teig vor dem Kühlen in 2 Hälften teilen. Zu einer Hälfte den Kakao geben und kneten bis er gleichmäßig verteilt ist. Zur anderen Hälfte die Sahne geben und verkneten. Kühl stellen.
Auf einer bemehlten Fläche beide Teighälften in ein Rechteck (50 x 25 cm) ausrollen. Sie sollten gleich groß sein. Den Kakaoteig auf den hellen Teig legen. Der Länge nach in 2 Hälften schneiden. Beide Hälften von der breiten Seite her aufrollen. Beide Rollen in Frischhaltefolie packen und eine weitere Stunde kühl stellen.
Den Ofen auf 180° C vorheizen. Die Folie entfernen und die Rollen in 0,5 cm dicke Scheiben schneiden. Auf Bleche mit Backpapier legen und 10-12 Minuten backen.
Auskühlen lassen und in Dosen lagern.
Nussplätzchen
zusätzlich:
-
2 Eiweiß
-
125 g Zucker
-
125 g gemahlene Haselnüsse
-
50 g Zartbitterschokolade, fein gerieben
-
1/2 TL Zimt
-
1 EL Kakao
Den Teig auf einer bemehlten Fläche ausrollen und Formen nach Belieben ausstechen. Die Plätzchen sollten jedoch in der Mitte noch über Platz verfügen, um die Nussmischung aufzusetzen. Die Plätzchen auf Bleche mit Backpapier legen.
Den Ofen auf 180° C vorheizen.
Die Eiweiße steif schlagen und die restlichen Zutaten unterheben. Mit zwei Teeflöffeln kleine Haufen auf die Plätzchen setzen.
10-12 Minuten backen, bis die Plätzchen golden sind. Der Teig sollte knusprig sein, die Nussmischung noch etwas weich.
Auskühlen lassen und in Dosen aufbewahren.
Aprikosenplätzchen
zusätzlich:
-
150 g Aprikosenmarmelade
Den Teig auf einer bemehlten Fläche ausrollen und mit Ausstechern ausstechen. Man sollte nicht zu kleine oder zu komplizierte Formen nehmen, da die Plätzchen ja noch gefüllt und zusammengesetzt werden. Auch braucht man von jeder Form zwei Plätzchen (oben und unten).
Den Ofen auf 180° C vorheizen und die Plätzchen 10 Minuten backen.
Die Marmelade in einem kleinen Topf leicht erwärmen und durch ein feines Sieb streichen, um Fruchtstücke zu entfernen.
Eine kleine Menge Marmelade auf ein Plätzchen geben und mit einem Plätzchen der gleichen Form toppen. Auf einem Gitter trocknen lassen.
In Dosen lagern.
Today we are talking about Christmas cookies, or Weihnachtsplätzchen as we call them in Germany. It’s tradition here to bake in Advent. A lot of „Plätzchen“. So I began already before the 1.Advent and since then I made 5 different kinds. Unfortunately most of them are almost eaten. I don’t know where they all gone…
At least it speaks for itself, that they are good. Very good.
Most of them have the same basis of dough. So it’s possible to make a huge amount of dough, then divide the dough, so you can shape and fill every part different.
I offer you the satisfaction of different tastes: fruit – in this case apricot, nuts, cocoa.
On the picture below you see the cookies filled with apricot jam. Behind them are the cream cookies. They are the only ones, made of different dough. I give you the recipes of the three cookies, which have the same basis dough, so it’s easy to vary. And believe me, everyone is different.
As time flies by until Christmas, I’m planning what culinary presents I will make. Next week I will start with the ones, that will keep longer and maybe I can show you something delicious, that you can gift to someone, too. As we are heading to my family in Nürnberg a few days before Christmas, the last preparations need to be made there.
I’ve planned to make „Baumkuchen“: a cake with many many layers, a terrine, anis cookies (especially for my father, who loves them as much as I), eggnog for my grandmother and different savoury cookies. My christmas cookies are also very fancied, but as it stands things look black.
On the picture above you see the black and white cookies on the left, and the nut cookies on the right.
Christmas Cookies
Basic dough for the black and white cookies, nut cookies and the apricot cookies:
from Backen für Weihnachten by Regine Stroner
yields: one recipe of cookies
Ingredients:
-
300 g flour
-
150 g sugar
-
1 egg or 2 egg yolks
-
200 g cold butter, diced
Combine the ingredients and knead until smooth. Refrigerate at least for an hour.
Black and White Cookies
additional ingredients:
-
2 Tbsp. cocoa
-
2 Tbsp. cream
Before refrigerating the dough, divide it into two equal parts. To one part add the cocoa and knead until distributed evenly. Do the same with the other half of the dough and the cream. Then refrigerate.
On a floured surface roll out both of the dough in rectangle (about 50cm x 25cm). They have to be the same size. Layer the cocoa rectangle on the white dough. Cut them into even two parts lengthwise. Roll the two parts lengthwise. Wrap the two rolls into plastic wrap and refrigerate for another hour..
Preheat the oven to 180° C.
Remove the foil and cut the rolls into 0,5 cm thick discs. Bake the discs on baking trays with parchment paper for 10-12 minutes.
Remove from the oven, let them cool and store in an airtight container.
Nut Cookies
additional ingredients:
-
2 egg whites
-
125 g sugar
-
125 g ground hazelnuts
-
50 g chocolate, finely grated
-
1/2 tsp. cinnamon
-
1 Tbsp. cocoa
Roll out the dough on a floured surface and cut with your favourite cookie cutters. The cookies should have still some space in the middle for adding the nut mixture. Lay them on baking sheets layered with parchment paper.
Preheat the oven to 180° C.
Beat the egg whites until stiff. Fold in the sugar, nuts, chocolate, cinnamon and cocoa. With two teaspoons place little heaps of the nut mixture on the cookies.
Bake for 10-12 minutes, until golden brown. The dough should be crispy, the nut mixture slightly soft.
Let cool and store in an airtight container.
Apricot Cookies
additional ingredients:
-
150 g apricot jam
Roll out the dough on a floured surface and cut out with cookie cutters. Take care, the cookies still need to be filled, so they should not be too small or have a too complicated shape and you need at least two cookies with the same shape (bottom and top). Place them on baking sheets lined with parchment paper.
Preheat the oven to 180° C.
Bake the cookies for about 10 minutes.
Warm the apricot jam slightly on the stove in a small saucepan. Strain it through a fine sieve to remove fruit chunks.
Give a small amount of jam on one cookie and top it with another with the same shape. Go on with the rest.
Let them cool and store in an airtight container
