SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
- Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
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
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
SPICED GERMAN COOKIES
These buttery spice cookies are a cross between sugar cookies and gingerbread, creating the best of both worlds. -April Drasin, Van Nuys, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Decorate tops with almonds, pressing to adhere., Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 60mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
GERMAN S SHAPED COOKIES
These yolk-rich cookies have been "regulars" on my Xmas cookie trays for decades. They're delicious small bites and the recipe makes a lot, but they will all be eaten. From Joy of Cooking.
Provided by superbuna
Categories Dessert
Time 1h8m
Yield 200 cookies
Number Of Ingredients 8
Steps:
- Beat butter till soft; beat in sugar gradually till light and creamy.
- Beat in egg yolks, lemon rind and lemon juice.
- Stir in flour.
- Chill dough 1 hour; roll it into sticks 1/4" diameter.
- Form into small "S" shapes on greased baking sheets.
- Brush with beaten egg and sprinkle with colored sugar.
- Bake at 375 degrees approximately 8 to 10 minutes or until golden around edges. Check carefully to see that they don't get too brown.
- Prep time does not include chill time.
Nutrition Facts : Calories 23.4, Fat 1.1, SaturatedFat 0.7, Cholesterol 10.9, Sodium 6.9, Carbohydrate 2.9, Fiber 0.1, Sugar 1, Protein 0.4
GERMAN CHOCOLATE CAKE
Coconut, pecans, and chocolate-this German chocolate cake satisfies any sweet tooth. Learn pastry chef Cheryl Day's recipe for the classic.
Provided by Cheryl Day
Yield Makes 1 9-by-13-inch cake
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
- In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
- In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
- Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
- Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
- Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
- While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
- In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
- Pour in the melted chocolate mixture and mix until just combined.
- With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
- Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
- Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
- Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
- The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.
OLD FASHIONED GERMAN COOKIES
Make and share this Old Fashioned German Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 35m
Yield 5 Dozen
Number Of Ingredients 4
Steps:
- Grind peanuts in food chopper or processor.
- Add stiffly beaten egg whites, flour and sugar, stir to mix well.
- Drop by teaspoonfuls onto greased and floured cookie sheets.
- Bake at 300 for 15 minutes.
- Let cool.
Nutrition Facts : Calories 697, Fat 44.8, SaturatedFat 6.2, Sodium 49.3, Carbohydrate 58.4, Fiber 7.8, Sugar 43.7, Protein 26.1
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23 GERMAN COOKIES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Estimated Reading Time 6 minsCategory Cookies, Recipe RoundupPublished 2020-12-16
- Lebkuchen Cookies. Lebkuchen cookies are tender cookies infused with warming spices and topped with a vanilla sugar glaze. This recipe yields a specific type of lebkuchen called elisenlebkuchen.
- Vanillekipferl (German Vanilla Crescent Cookies) Vanillekipferl, or German vanilla crescent cookies, are another traditional holiday confection. They’re melt-in-your-mouth tender and loaded with nuts.
- German Hazelnut Cookies. These cookies are sure to knock your socks off. If you like Nutella, you’re going to fall in love with these cookies. They taste like butter cookies, but even better because of the hazelnuts.
- German Cinnamon Star Christmas Cookies. Zimtsterne is a soft and tender star-shaped cookie flavored with almonds and cinnamon finished off with a sugar glaze.
- Springerle. Springerle is a crisp and chewy cookie flavored with star anise. Crunchy on the outside and soft and chewy on the inside, these guys are insanely addictive.
- German Spice Cookies (Spekulatius) Spekulatius cookies are what we call Dutch windmill cookies. These shortcrust biscuits may be available here all-year-round, but in Germany, you’ll only see them during Christmas.
- Heidesand (Traditional German Browned Butter Shortbread Cookies) Heidesand is a shortbread cookie made from browned butter. By that alone, you can already tell these cookies are good!
- German Marzipan Cookies. Bethmännchen is a German cookie made with marzipan. It’s crisp on the outside, chewy on the center, and garnished with three almonds.
- German Hazelnut Macaroons. Nussmakronen is a sweet macaroon loaded with hazelnut flavor. Crisp on the outside and ridiculously chewy on the inside, it’s seriously addictive.
- Kipplens. Kipplens are the German version of pecan snowballs or Mexican wedding cakes, and I think they taste much better. These cookies are mildly sweet and insanely soft they melt in your mouth.
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