Zimtsterne Cookies Recipe

Zimtsterne Christmas Cookies

• 2 cups finely ground unblanched almonds, plus 1/2 cup more as needed
• 1 1/2 tablespoons cinnamon
• 4 large egg whites
• 4 cups powdered sugar, sifted
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• granulated sugar (for rolling out)

Grease and flour several baking sheets and set aside.

Combine the 2 cups of almonds with the cinnamon in a mixing bowl. Using an electric mixer, beat the egg whites until frothy and slightly thickened. Beat the powdered sugar into egg whites, 1/2 cup at a time, beating well between each addition. When all the powdered sugar has been added, beat the mixture 5 more minutes. Remove approximately two thirds of the egg white mixture and blend it together with the almonds.

Cover the remaining egg white mixture with a damp cloth. Add the lemon juice and zest to the almond mixture and use your hand to blend all the ingredients together to form a cohesive mass. Allow the mixture to rest for 10 minutes.

To test the consistency, try rolling out a small piece on a board dusted with granulated sugar. If it is too sticky to handle, add more ground almonds, by the tablespoon, until it is manageable. If the dough crumbles or falls apart, add a few drops of lemon juice and 1 tablespoon of the reserved egg whites.

When the dough has reached the proper consistency, dust a pastry board lightly with granulated sugar. Shape the dough into a flat round and dust the surface lightly with sugar. Pat the dough out into a rectangle 3/8 inch thick. Remove the cloth from the reserved egg whites. Use a metal spatula to smooth an even coating of the glaze over the entire surface of the rectangle, just enough to cover it completely with white. To smooth the surface further, dip the spatula in hot water and run it across the glaze. Make sure you have not used up all the egg whites, as you will need a small amount to glaze the scraps after they have been re-rolled after you make your first cuts. Cover the egg whites again with the damp towel to prevent them from drying out. Fill a cup with hot water. Cut using a star-shaped cookie cutter dipped into the hot water each time you cut, leaving as little space between stars as possible.

Place the stars on the prepared baking sheets, leaving 3/4 inch between each. Knead the scraps together; adding additional ground almonds so that the dough can be rolled out. Roll out, glaze, and cut as before. Allow to dry at room temperature, on the baking sheets, overnight. Preheat the oven to 275F. Bake one sheet at a time in the middle of the oven for 20 to 30 minutes, or until the stars are firm and the glaze has dried. Do not allow them to color. If they are browning, prop the oven door open with the handle of a wooden spoon. Remove the stars to a wire rack to cool completely before storing, at least 1 month, in airtight tins.

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Snowy Mountains Christmas Cookies

Snowy Mountains Christmas Cookies

• 2 ounces bittersweet chocolates, chopped
• 1 cup butter, softened
• 1/2 cup instant dissolving (fruit/berry) sugar
• 1 teaspoon vanilla
• 2 cup all purpose flour
• 1 pinch salt
• 1 cup finely chopped Toblerone bar
• 1 cup of 1/2″ chunks of Toblerone bar
• 1 cup powdered sugar

Preheat oven to 300 F. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool.

Meanwhile, in bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Mix in 1 cup fineley chopped Toblerone bar. Form into 1 1/2″ balls and place on cookie sheets lined with parchment paper. Press a 1/2″ chunch of Toblerone bar into the top of each cookie.

Bake 30 minutes or until firm to the touch. Remove from oven and let cool for 2 minutes, then remove to wire racks to cool completely. Sift powdered sugar on top of the cookies to create “snow.”

Store in an airtight container at room temperature.

Makes about 56

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Gingerbread Cookies in a Jar

Gingerbread Cookies in a Jar

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 cup packed brown sugar
• 1 gingerbread boy-shaped cookie cutter

Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.

Attach these directions to the jar:

Gingerbread Cookies
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2″
apart. Bake 10 to 15 minutes. Decorate with icing.

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Christmas Cranberry Biscotti in a Jar Recipe

Cranberry Biscotti in a Jar

• 3/4 cup dried cranberries or cherries
• 3/4 cup pecans
• 2 cups all-purpose unbleached flour
• 1/2 teaspoon cinnamon
• 2 teaspoon baking powder
• 2/3 cup sugar

Layer ingredients in order inside a a clean 1 quart jar. Tap gently on the counter top to settle each layer before adding the next. Add additional cranberries or pecans to top off the jar.
Attach the directions to the jar.

Cranberry Biscotti
Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined.

Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.

Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet. Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies.

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Santa’s Whiskers - Christmas Cookies

Santa’s Whiskers - Christmas Cookies

• 1 cup butter flavored or Golden Crisco (shortening)– softened
• 1 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 3/4 cup red candied cherries — finely chopped
• 1/2 cup pecans — finely chopped
• 3/4 cup flaked coconut

In mixing bowl cream together Crisco and sugar; blend in milk and vanilla. Stir in flour, cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet.

Bake at 375F until edges are golden, about 12 minutes.

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