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.
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.
- 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.