German Christmas Cookies
Why is it that Christmas season seems to require we be aglow in candle and twinkly light, draped with boughs of evergreen, and redolent with the aromas of cinnamon, peppermint, and spice?
There are reasons; all rooted in history, tradition, and the knowledge that every bit of it serves to celebrate the momentous entrance of our savior into this world.
To wit, so many German Christmas recipes reach back through the darkness of time, to forests laden deep with snow…bah. Others have said it better. I will say it with cookie recipes! Happy Sweet Season, I wish you peace, health, and the calm of waiting…
Pfeffernusse
According to German folklore, when children helped reunite St. Nicholas with his lost donkey, the donkey magically produced these treats.
Ingredients
3 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon (**or to taste) ground pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
4 Tablespoons butter (softened)
1 1/4 cup granulated sugar
3 large eggs
1 1/2 cup confectioners sugar (for coating)
- Sift flour, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, combine softened butter and sugar.
- Beat in the eggs, one at a time.
- Slowly mix in the dry ingredients, until incorporated.
- Cover and refrigerate for 30 minutes while oven preheats to 350 degrees.
- Line two baking sheets with parchments.
- Scoop dough by the rounded tablespoon and roll into ball shape.
- Bake for 15 minutes until golden and slightly cracked.
- Cool for 5-10 minutes before coating in confectioners sugar.
Hausfreunde (“Friend of the House”)
Ingredients
3 eggs
1 1/4 cup granulated sugar
3/4 cup chopped hazelnuts (or walnuts)
1/2 cups chopped semi sweet chocolate (can use chips)
3 cups flour
1/2 teaspoon baking powder
3/4 cup raisins
1 egg yolk, beaten
- Preheat the oven to 350 degrees.
- Beat the eggs and sugar until pale and ribbon-y.
- Add nuts and chocolate.
- Sift flour in with baking powder and gradually add to the mixture.
- Flour raisins lightly and stir into the batter.
- Grease the baking sheet and make logs that measure 3 inches wide and between 1/3 to 1/2 inch. This may be two or three.
- Brush top with beaten egg yolk and bake around 40 minutes. Slice into 1 inch rounds when hot.
Lebkuchen
These ginger cookies have an ancient history, as cultures as different from the Germans as the Egyptians had a sweet concoction of honey and fruits.
The German city of Nuremberg was a medieval center for the trading of spices. Legend has it that monks created a soft, highly spiced ginger cake that would last throughout the cold months.
There are so many varieties of this cookie. Here is one (long) one. It could also be used for gingerbread houses.
Ingredients :
1 egg
3/4 cup packed brown sugar
1/2 cup dark molasses
1/2 cup dark honey
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup chopped almonds
For the lemon glaze:
1 egg white
1 tablespoon fresh lemon
dash of salt
1 1/2 cup sifted powdered sugar
- Beat egg in a large bowl.
- Beat in brown sugar until lighter and fluffy.
- Stir in molasses, honey, lemon juice and zest.
- Beat throughly and set aside.
- In separate bowl, stir in all dry, aside from the almonds.
- Blend flour mixture in with the honey mixture.
- Stir in almonds.
- Refrigerate overnight!
- preheat oven to 350 degrees.
- Divide dough in half.
- Roll each on a lightly floured pastry board until 1/3 of an inch thick.
- using cookie cutters, cut into desired shapes.
- Bake on a greased or parchment lined tray for 10-12 minutes.
- Allow to cool slightly on pans before removing to wire rack to cook completely.
- While cookies are cooling, prepare the lemon glaze by mixing all ingredients together.
- Glaze should be brushed on while still warm.