GERMAN DROP COOKIES
I loved the fact that these are simple tasting and easy to make (no mixer required). Loaded with nuts and sprinkled with powdered sugar, they've become a tradition in our home. Recipe Source: Relish Mag
Provided by Ceezie
Categories Dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon. Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture.
Nutrition Facts : Calories 760.1, Fat 53, SaturatedFat 24.7, Cholesterol 97.6, Sodium 320.7, Carbohydrate 68.6, Fiber 3.4, Sugar 32.8, Protein 6.9
GERMAN CHOCOLATE COOKIES
While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That's where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet pecans and fragrant coconut with only a fraction of the work. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees for 5 to 10 minutes. Take it out of the oven when the edges and some of the coconut in the center are deep golden brown. It's fine if some of the coconut is still pale.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
- Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
- Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 86 milligrams, Sugar 15 grams, TransFat 0 grams
PECAN CINNAMON GERMAN DROP COOKIES
A German lady made and sold these cookies at a church cookie sale yesterday, along with the wonderful little recipe. This morning I baked up a batch, uses only one bowl,5 ingredients and mixed with a spoon...so quick and very easy. I think you might enjoy them as much as I did. We never have enough cookies to share for the...
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 25m
Number Of Ingredients 7
Steps:
- 1. Combine first 5 ingredients. Mix with a spoon. Shape into 1 inch balls, and place on a parchment paper. Bake 20 MINUTES, IN A PRE-HEATED 350 DEGREE OVEN.
- 2. COMBINE POWDERED SUGAR WITH THE CINNAMON. SIFT THIS MIXTURE OVER THE WARM COOKIES, OR ROLL COOKIES IN THE MIXTURE. MAKES 5 DOZEN.... WONDERFUL LITTLE COOKIES! Foto..1/2 without powdered sugar and cinnamon.
EASY GERMAN CUT-OUT COOKIES
These simple cut out cookies are a must during Christmas time in Germany. Especially kids delight in helping cutting out fun shapes and later decorating and eating these delicious cookies that hold their shape.
Provided by barbara
Categories World Cuisine Recipes European German
Time 1h45m
Yield 30
Number Of Ingredients 11
Steps:
- Combine 1/2 cup plus 1 tablespoon butter, white sugar, vanilla sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
- Mix flour and baking powder together. Beat into the butter mixture on low speed until dough becomes crumbly. Work dough crumbles with your hands into a smooth dough and place into a sealable container. Refrigerate until chilled, 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll the dough out to 1/4-inch thickness on a lightly floured surface and cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared baking sheets.
- Pick up all the left over dough, press together into a ball, and repeat the rolling and cutting out process until all the dough is used up.
- Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before carefully removing to a wire rack with a knife or thin spatula to cool completely.
- Mix confectioners' sugar and lemon juice until glaze has a smooth and spreadable consistency. Add more lemon juice if you like a thinner glaze. Add food coloring if you like. Brush frosting on cooled cookies and add chocolate sprinkles or sugar sprinkles if desired.
Nutrition Facts : Calories 92 calories, Carbohydrate 13.1 g, Cholesterol 14.6 mg, Fat 4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 43.2 mg, Sugar 6.5 g
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Servings 60Total Time 30 mins
- Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon.
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