A Christmas Cookie Recipe Collection. Weihnachtsplätzchen Rezepte Sammlung. Griechische Weihnachtskekse Kourabiedes (Andreas Rogalas)

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Annika Koch
vor 7 Jahren
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1 Griechische Weihnachtskekse Kourabiedes (Andreas Rogalas) Auch in Griechenland und auf Kreta gibt es typische traditionelle Weihnachtskekse. Die bekanntesten sind die weißen Kourabiedes und die braunen sirupgetränkten Melomakarona. 200 g gemahlene Mandeln, 330 g Butter, 500 g Mehl, 250 g Zucker, 1 Eigelb, 1 Schnapsglas Weinbrand oder Cognac, ca. 100 ml Orangensaft, 1 Teelöffelspitze gemahlene Nelken, 250 g Puderzucker, etwas Rosenwasser (schmecken auch ohne). Zubereitung: Die weiche Butter mit dem Eigelb und dem Zucker schaumig rühren, dann das Mehl nach und nach hinzugeben. So viel Orangensaft unterrühren, bis ein geschmeidiger Teig entsteht. Die zerkleinerten Mandeln kurz ohne Fett in einer Pfanne anrösten und zum Schluss hinzugeben. Aus dem Teig kleine Hörnchen oder Halbmonde bzw. runde Plätzchen formen. Auf ein mit Backpapier ausgelegtes Backblech legen und bei 180 ca Min. backen. Sie sollen nicht braun werden. Nach dem Backen die Kekse noch warm (mit Rosenwasser bepinseln oder besprenkeln und) im Puderzucker wälzen, so dass eine dicke Schicht entsteht. Die abgekühlten Kekse in einer Dose aufbewahren, wenn noch Puderzucker übrig ist, einfach noch darüber streuen.

2 Engel-Träumli (Urs Würth) Mürbeteig: 150 g Mehl 50 g Zucker 100 g Butter 1 Prise Salz 1 Eigelb Eisschnee: 100 g Zucker 1 TL Zitronensaft 2 Eiweiß Aus allen Zutaten einen Mürbeteig kneten und für eine Stunde kalt stellen. Danach den Teig ausrollen und ausstechen. Ein Torino Tentation oder ein Stück Schokolade nach Wahl mittig auf den Kecks platzieren. Nun den Eisschnee vorbereiten. Eiweiß und Zitronensaft steifschlagen und dabei langsam den Zucker einrieseln lassen. Den Eisschnee auf die Kekse spritzen und versuchen die ganze Schokolade damit zu bedecken. Nun nur noch min bei 175 C in den Backofen.

3 Soft Turrón (Patricia Bähr) 50 gr. roasted hazelnuts without skin (grounded) 300 gr roasted almonds without skin (grounded) 200 gr. honey 200 gr. sugar 1 egg yolk 1 small spoon of cinnamon Put the sugar and the honey in a small pot and cook it until the sugar has melted completely. Then pour this into a bowl and add the egg-yolk and the grounded nuts. Stir and blend into a paste and add the cinnamon. Put some waxed paper in a rectangular container, pour the mixture and cover with some more paper. Then put something heavy on it, so the mix spreads evenly. Put this in the refrigerator for 4 to 5 days.

4 Vanillekipferl (Yvonne Bello) Ingredients: 180 g butter 70 g of shelled and ground almonds 50 g sugar 2 egg yolks 210 g plain flour How to make them: Quickly mix all the ingredients to a short-crust dough and leave it in a cool place for one hour. Roll out the dough to a thickness of about 1 cm before cutting into small pieces and forming crescent-shaped cookies. Place the cookies on an ungreased baking tray and bake at a moderate temperature (200 C) for around ten minutes or until they turn a light brown colour. Mix icing sugar and vanilla sugar together, then toss the hot cookies in the mix. Store the cookies in a sealed tin for several days for them to become crumbly.

5 Christmas Gingerbread Cookies (Carol Fuzzard) Ingredients: 3 cups all-purpose flour teaspoons baking powder 3 4 teaspoon baking soda 1 4 teaspoon salt 1 tablespoon ground ginger teaspoons ground cinnamon 1 4 teaspoon ground cloves 6 tablespoons unsalted butter 3 4 cup dark brown sugar* 1 large egg 1 2 cup molasses** 2 teaspoons vanilla extract 1 teaspoon finely grated lemon zest (optional) 1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. 2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. 3. Add molasses, vanilla, and lemon zest and continue to mix until well blended. 4. Gradually stir in dry ingredients until blended and smooth. 5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. 6. Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper. 7. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to Grease or line cookie sheets with parchment paper.

6 Christmas Gingerbread Cookies (Carol Fuzzard) 9. Place 1 portion of the dough on a lightly floured surface. 10. Sprinkle flour over dough and rolling pin. 11. Roll dough to a scant 1/4-inch thick. 12. Use additional flour to avoid sticking. 13. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course. 14. Space cookies 1 1/2-inches apart. 15. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!). 16. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. 17. After cookies are cool you may decorate them any way you like. 18. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing. *Brown sugar in the U.S. is made of sugar and molasses **Replace one cup of molasses with one of the following: 1 cup dark corn syrup, honey or maple syrup 3/4 cup firmly packed brown sugar 3/4 cup granulated sugar, plus 1/4 cup water Note: These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is made from granulated sugar and molasses, it'll be the closest flavor match.

7 Traditional Scottish Shortbread (Kirsty Warwick) Ingredients 225g butter Tiny pinch of salt 110g caster sugar, plus extra for sprinkling 225g plain plus extra for dusting 100g cornflour Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Instructions Preheat the oven to 170 C In a large bowl cream together the butter, salt and sugar until light and fluffy and pale in colour. This can take at least 10 minutes. (You don't have to do this by hand. You can use an electric mixer if you have one.) Mix together the flour and cornflour and sieve into the bowl of butter and sugar. Mix quickly and thoroughly to bring all the ingredients together, but do not over mix. Tip the mixture onto a lightly floured work surface and bring knead lightly and quickly to form a loose dough. then:- Roll out the dough between 2 sheets of parchment paper to 1 cm thick. Prick the surface all over with a fork. Cut into desired shape or rounds using cookie cutters. Place the Scottish shortbreads on a lightly greased baking sheet and bake for 25 mins or until pale brown and crisp. Sprinkle the warm Scottish shortbreads with fine sugar and leave to cool on a wire cooling rack (I like them when they are still warm from the oven! Store in an airtight tin or box.

8 Tres Leches from Peru (Thomas Schwegler) Ingredients Cake 200g all-purpose flour 1 teaspoon baking powder 4 eggs 200g white sugar 1 teaspoon vanilla extract 100ml whole milk Syrup for Soaking 1 can (400g) sweetened condensed milk 300ml evaporated milk 300ml whole milk 1 dash of rum Topping 250ml whipping cream 50g sugar 1/2 teaspoon vanilla extract cinnamon

9 Tres Leches from Peru (Thomas Schwegler) Preparation Preheat oven to 175 C. Lightly grease a square or rectangular cake or baking pan with a high edge. Sift flour and baking powder together and set aside. Separate the eggs. In a mixing bowl beat the egg whites until stiff. Then gradually add the sugar and whisk until the sugar is completely dissolved. Add the egg yolks and a teaspoon vanilla extract and beat until foamy. Gently fold in the flour-baking powder mixture, alternating with 100ml of milk until the batter is smooth. Pour the batter into prepared baking dish and bake for around 30 minutes (or until a toothpick inserted in the center comes out clean). Allow to cool, and then pierce cake from all sides several times with a fork or skewer. Whisk the sweetened condensed milk, the evaporated milk, the whole milk and the rum until well blended. Pour the liquid slowly and evenly over the cake until soaked (you don't need the entire amount). Cover with cling film and refrigerate for an hour. Soak the cake again with the syrup and keep covered for at least 3 hours (best overnight) in the fridge. Refrigerate the rest of the syrup as well. Whip the cream, 50g of sugar and 1/2 teaspoon vanilla extract until stiff. Spread the cream over the top of cake and sprinkle with cinnamon. Serve cut into small squares together with the rest of the syrup.

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