Cookies

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You are here: Main Page --> All about Germany --> German Heritage --> Famous German recipe's--> Cookies

Contents

Sprintz cookies

one version:
3/4 Cup butter (none of the reduced calorie stuff!)
1-1/2 Cup granulated sugar
2 large eggs
2-1/2 tsp. baking powder
1/2 tsp. salt
1 tsp vanilla
1-1/2 tsp almond extract (optional)
4 tsp. milk
food coloring (optional)
2-3/4 Cup flour.

Blend butter & sugar 'til creamy. Add all other ingredients (except flour) & mix thoroughly. Add flour & mix well. Chill dough before pressing/forming & cooking.

Load cookie press & "squeeze out" your favorite shape. ALTERNATE: Form dough into small balls, about 1" diameter. Dip the bottom of a drinking glass into granulated sugar & gently partially flatten each dough ball with the sugared glass. Repeat for each dough ball.

Bake @ 400 degrees about 8-10 min or until golden-brown.

sent in by David Samuelsen


Self Frosting Anis Cookies

3 Eggs, must be at room temperature.
1 3/4 Cup Flour
1/2 tsp. Baking Powder
1 Cup + 2 tsp. Sugar
1 Tbls. Anis Seed
  1. Beat Eggs and sugar till fluffy (on med. speed) for 30 min.(on lowest speed)
  2. Add flour and beat 3 min. longer.
  3. Add anis seed and blend.
  4. Drop by tsp. onto creased cookie sheet.
  5. Let stand overnight to dry. Cookies should be firm and dry to touch
  6. Bake at 350 degrees for 12 min.


sent in by Jim and Sandie Preder


Sugar Cookie

1    tsp. salt
1    tsp. baking soda
3    cups white sugar
1    tsp. vanilla
3    eggs
2    cups shortening (BUTTER prefered)
1    cup buttermilk
5    cups flour
grated orange
  1. Mix.
  2. Add more flour if needed
  3. Roll 1/4 inch thick
  4. Cut out with cutters for the appropriate occasion
  5. Bake 350 degrees for 10-15 min.

Makes great Christmas Cookies with Walnut Frusting minus the walnuts.

Walnut Icing

2    cups white sugar
1/2 cup butter
1/2 cup evaporated milk
2     cups ground walnuts (or hickory nuts)
1    tsp. vanilla

Cook and stir, when the mixture starts bubbling count to 60 and remove from heat. Let stand for 5 minutes before icing.

These cookies have disappeared every time I have made them. I'm told that if there was any of the Walnut Icing (w/nuts)was left over, my ggmother would small teaspoonfulls on wax paper and let it dry overnight for a candy.

sent in by Jim and Sandie Preder


German Butter Cookies - Christmas kind

These come from my grandmother - and a child can spend hours decorating them.

4 cups regular flour
1/2 tsp. salt
2 cups sugar
1 cup butter (no substitutes)
1/2 cup very, very finely chopped pecans
3 eggs
1 tsp. baking soda
1 tsp. vanilla
1 Tbs. hot water
  1. Sift flour twice; add salt and sugar second time.
  2. Cut in butter with blender (this is a manual blender with metal wire blades).
  3. Add nuts; mix well.
  4. Make a hole in flour mix and add well-beaten eggs.
  5. Add soda, dissolved in the hot water.
  6. Mix well and knead.
  7. Roll out on cloth-covered board with lots of flour.
  8. Cut out with cookie cutters, dipped in flour if necessary to prevent sticking.
  9. Put on cookie sheets and decorate to your heart's content.

All the colored sugars and decorations you wish, not the liquid kind (I still have some of the little silver balls that the dogs chased after when they rolled off the table - no longer sold). Bake at 375° for 10-12 minutes - do not let them brown. Makes 6 dozen.

We had all metal cookie cutters - no plastic; Santa, tree, wreath, snowman, bells, many, many more, including (long after my grandmother) a Mickey Maus cutter. If you want poinsettias, cut a square of dough, then cut into each corner almost to the center and fold each 4th over - looks like a flower. Decorate with red sugars, yellow in the center.

These keep well, but do not last long, so not a storage problem.

sent in by Maureen


Grandma Ruhnow's Springerle

My Grandmother (from Pommern, Kreis Lauenburg) made small, round cookies called "Springerle". They are made with anise seed and have an unusual flavor, but hers were not iced. While there are special rollers for the "fancy" versions (they roll out the cookies in patterns and pictures), my Grandma made them by hand rolling the dough into little balls. After they "cured" for three weeks or so, we would eat them first on Christmas Eve. She always made them hard! They had to be dunked in coffee or milk. I figure my teeth got a good exercise at least once a year with those cookies!

Here's the recipe:

4 large eggs, well beaten
2 T. anise seed
4 c. flour
2 T. milk
1 t. baking powder
1 t. salt
2 c. sugar
Butter, the size of a walnut (Note: This translates to 1 stick, or 1/4 pound. 
Use butter, not margarine.)
  1. Dissolve baking powder in milk; set aside.
  2. Beat eggs until thick and lemon-colored, about 15 minutes (not a typo).
  3. Slowly beat in sugar and beat in butter.
  4. Add baking powder mix, salt and anise seed.
  5. Gradually beat in flour until a stiff dough forms.
  6. Turn dough onto a lightly floured surface.
  7. Knead in enough extra flour to make a non-sticky dough.

Roll out dough to 1/4 inch thickness (or desired thickness.) At this point, you can dust with powdered sugar. You can use a Springerle roller to make the cookies or cut out the dough with cookie cutters or with the center of a donut cutter (this is what my Grandmother used.)

Put the cookies on a cookie sheet and let them sit for anywhere from 2 - 24 hours. (I usually let them sit for at least 4 hours.)

Bake at 300 degrees for 15 to 25 minutes, depending upon thickness of the cookies. If you want a softer cookie, roll them out thicker and don't bake them as long. (It's a matter of experience and taste.)

These cookies last forever - up to three months in an airtight container. Don't store them with other cookies, as the anise flavor is absorbed into soft cookies.

Enjoy!

sent in by Ruth Carroll


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