Vanille Hoernchen German Christmas Cookies Recipes

Steps:

• Mix all ingredients except powdered sugar together in a medium mixing bowl.
• Knead by hand until dough comes together.
• Don't over knead it.
• Seperate dough into about 30 segments.
• Form each segment into a half moon or cresent shape.
• Place on ungreased cookie sheet.
• Preheat oven to 350 degrees.
• Bake 10-12 minutes until they're golden colored.
• Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
• It is important that you do this while they're still warm or the sugar won't stick.
• Put on wire rack to cool.

Steps:

• Preheat oven to 350°F.
• Finely grind the measured almonds.
• Break the marzipan dough into small pieces and mix with one of the eggs, rosewater, powdered sugar, ground almonds and flour.
• Separate the remaining egg and beat the yolk, set aside.
• Form marzipan mixture into balls the size of walnuts.
• Press three almond halves onto the sides of each ball. The almonds should stand up and down and be evenly spaced around the ball.
• Brush each ball with the beaten yolk and place on a cookie sheet.
• Place cookie sheet on the middle rack and bake 15 minutes until golden brown.

Steps:

• Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
• Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
• Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.
• Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
• Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.