German Spiced Christmas Cookies Recipes
CHRISTMAS PFEFFERNUSSE COOKIES
I got this delicious German spice cookie recipe from a local newspaper. Instead of using light molasses like the recipe calls for, I use regular molasses beacause I like the darker color.
Provided by Cupcake-Princess
Categories Dessert
Time 22m
Yield 24-30 cookies
Number Of Ingredients 14
Steps:
- In a medium mixing bowl stir together flour, salt, baking soda, pepper, aniseeds, cinnamon, allspice, nutmeg, and cloves, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter, sugar, and molasses until fluffy. Beat in egg. On low speed gradually add flour mixture and beat just until blended. Cover and chill dough for at least 1 hour.
- Preheat oven to 350 degrees and grease baking sheets. Roll dough into 1 1/2 inch sized balls. Place balls two inches apart onto prepared baking sheets. Bake for 12 to 14 minutes.
- When cookies are cool enough to handle, but still warm roll in powdered sugar. Transfer cookies to cooling racks to cool completley.
GERMAN CHRISTMAS COOKIES
This little spice cookie tastes very European and is similar to Pfeffernüsse or "peppernut." We make ours with cozy spices, anise flavoring, almonds and candied citron. -Carole Mueller, Florissant, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first seven ingredients. In another bowl, combine eggs, butter, lemon peel and extract. Stir into dry ingredients just until moistened. Fold in almonds and citron., Shape into 1/2-in. balls and place 1 in. apart on greased baking sheets. Bake until set, 8-10 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 29 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 13mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
GERMAN SPICED CHRISTMAS COOKIES
This is an icebox-style dough. i love it at the holidays because i can make it well in advance and stick the logs of dough in the freezer. then when the holidays are nearer, i can just thaw, slice and bake to add to my cookie assortment. plus they are quite tasty! from an old (ancient) gourmet mag.
Provided by graffeetee
Categories Dessert
Time 45m
Yield 4-5 dozen
Number Of Ingredients 12
Steps:
- soak the chopped raisins in the rum for 15-30 minute.
- cream together the butter and the sugars.
- add cream and beat until smooth.
- mix all dry ingredients together (including the mini-chips) in a separate bowl.
- add the dry ingredients and the raisin mixture to the butter mixture.
- blend dough until evenly combined.
- form dough into 2 logs using waxed paper.
- at this point, you can wrap and toss in the freezer.
- if baking right away, wrap and allow dough to chill for at least 2 hours.
- to bake:.
- preheat oven to 350 f.
- slice thawed chilled dough into 3/16-1/2 in thick rounds and placed on ungreased cookie sheets.
- bake for 10-15 min, until just brown around the edges.
- transfer to a rack to cool.
- these cookies crisp up as they cool. if they are too soft to trasfer when right out of the oven, just leave them on the cookie sheet for a few minutes until beginning to harden before transferring.
Nutrition Facts : Calories 828.4, Fat 45.6, SaturatedFat 28.4, Cholesterol 101.4, Sodium 420.1, Carbohydrate 98.8, Fiber 4.8, Sugar 43.9, Protein 9.4
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