Christmas Baking

Here are some of the Christmas Cookies I have been making this year. Most of them are old European (Swiss/German) recipes that my Grandmothers and my Mother used to make.

Nusshaufchen, Zimtsterne, Maple Cookies, Spitzbuben and Domino Stones (you can find the recipe here Sweet Domino Stones). I also made a fruit cake-with raisins soaked in Kirsch Schnapps overnight-amazing:)

I also made some Truffles (made with dark Chocolate and Coconut milk, no added sugar)-these were delicious!!

My favorite: Spitzbuben with homemade red currant jelly-so delicate:) My mother gave my those cute cookie cutters years ago when my kids were still little.

Most of the cookies are already gone! I had to actually hide some of the Spitzbuben because I was not able to eat (chew) cookies after my surgery. So they are waiting for me in a special hiding place;)

I decided to make some more cookies. I found two great recipes that are slightly healthier-without white refined sugar-great!

If you like Walnuts, Almonds, Hazelnuts, Dates and Honey-you will LOVE these cookies!!

Found the recipe in a German magazine.

Date-Nut Cookies

For the dough:

200g whole wheat flour
100g white flour
50g hazelnuts, ground
1 egg
100g honey
160g butter, cold

For the filling:

200g dates, finely chopped
50g almonds, finely chopped
50g honey
1tsp cinnamon
dash cloves
dash cardamom

-Combine flour and nuts, add egg, honey and butter. Mix together (like a pie dough) until it holds nicely together. Wrap in plastic foil and refrigerate for 1 hour.

-Mix together dates, spices and honey.

-Roll half of the dough out to fit into a square or rectangle baking dish (30cm length). Spread filling evenly onto dough. Roll out remaining dough and cover filling. Gently press down a bit.

-Bake in preheated 350F/180C oven for 20 minutes.

-Let cool. Cut into triangles. Decorate with almonds, icing or chocolate.

-Yields: about 20

Following recipe adapted from a Martha Stewart magazine. I used coconut sugar.

Honey-Walnut-Coins

2 1/2c white flour
3/4tsp sea salt
3/4cup finely chopped (toasted) walnuts, plus 48 walnut halves for decorating
1cup unsalted butter, softened
1/4cup coconut sugar
1/3cup honey, (orange blossom or regular)
1/4cup honey for brushing

-Combine flour, salt and walnuts. Beat butter until fluffy, add sugar, beat until pale and fluffy. Beat in honey. Add flour mixture and beat just until combined. Halve dough.

-On parchment paper, shape each portion into a round log about 1 1/2 inches in diameter and 6 1/2 inches long. Wrap tightly in plastic foil and chill 1 1/2 hours.

-Preheat oven to 325F. Let dough stand at room temperature 10 minutes. With a sharp knife, cut dough into 1/4-inch-thick slices, rotating log as you go to keep it from flattening. Place round on parchment paper-lined baking sheets. Spacing 1 inch apart. Press a walnut half into each round.

-Bake, rotating sheets halfway through, until edges are pale golden, about 18 minutes. Transfer sheets to wire racks; brush cookies with honey. Let cool completely.

-Can be stored in a airtight container for up to 2 weeks.