Some of you have asked what kind of cookies I made for Christmas. My Mom used to make at least ten different kinds every year. For me, Spritzgebaeck, were the best. They are highly addictive. I can’t stop eating them when they are around. That’s why we made (and ate) five batches this year.
If you are interested in the recipe and how they are made, click on more.
- 2 sticks of margerine (200 gram)
- 1 1/4 cup of sugar (250 gram)
- 2 eggs
- 3 1/4 cups of flour
- 5 oz. finely ground almonds (125 gram)
- 1/8 teaspoon of cinamon
- 1/2 teaspoon of baking powder
Sieve flour and baking powder on big work surface into a pile. Press sieve down to create a crater. Add nuts and sugar around the wall. Add Eggs and cinamon in center. Cut margerine in small pieces and place around edges. Knead until you have a smooth dough ball. Put in refrigerator for an hour.
I use an old meat grinder with a special attachment to form the cookies. I am not sure if a cookie press would work because of the almonds.
The dough comes out of the grinder as long straight rows. We cut them in pieces and usually make sticks or circles.
Bake for about 12 minutes at 400 degrees Fahrenheit.
Let the cookies cool on a cooling rack. Once they are cold, brush half of each cookies with chocolate. I use Gedieva semisweet chocolate for that.
I can’t wait for next Christmas. I LOVE these cookies. I already told the kids we might have a monthly Christmas cookie day. Christmas in January, Christmas in February…..that wouldn’t be bad, would it?
Hugs and grins