Fast Christmas cookies

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Mix the dough and knead, shape cookies, cut out, bake and decorate - the Christmas bakery is actually nothing in between, but rather a good opportunity to disconnect from everyday stress. For many recipes you need leisure and a bit of perseverance, so the Advent biscuits also succeed safely. If you do not have the time, but you still want to surprise your loved ones with home-baked, you succeed with these three "fast Christmas cookies". Here are our recipes - especially with exact times.


Ingredients for 75 pieces

  • 250 g butter
  • 1 pinch of salt
  • 300 g of sugar
  • Mark a vanilla pod
  • 2 tablespoons cream
  • 375 g of flour

Preparation (preparation: 60 minutes, baking: 20 minutes, cooling: 2 hours)
Put the butter in a saucepan and lightly brown on the stove, immediately place in a mixing bowl and let cool. Beat the butter with salt, 200 g of sugar and the pith of vanilla pod frothy. Knead the cream and the flour quickly. Form the dough into even rolls (diameter 3 to 4 centimeters). Roll the rolling dough evenly in the remaining sugar. Wrap the sugared pastry rolls in cling film and refrigerate for about 2 hours. Preheat the oven to 200 degrees (convection 180 degrees). Take the dough rolls out of the refrigerator, wrap them out of the foil and cut into slices of about 1/2 centimeter thick. Lay out the slices on sheets of baking paper at a slight distance from each other, bake for 10 to 12 minutes, allow to cool.
Tips: Since heathland cookies are fragile, it is best to keep the dough rolls cold overnight and bake them the next day. You can refine the shortcrust pastry: with some cocoa powder, ground cinnamon, a touch of cardamom, some grated ginger or grated organic lemon or orange peel. Brown the butter over low to medium heat so it does not get too dark. Do not miss out on tanning, the intense butter aroma makes Heidesand one of the most popular Christmas cookies. To brown, take brown instead of white sugar.

Frankfurt Bethmännchen

Frankfurt Bethmännchen

Frankfurt Bethmännchen are a "must" for all marzipan fans

Ingredients for 35 to 40 pieces

  • 2 egg whites
  • 150 g of powdered sugar
  • 150 g marzipan raw material
  • 4 cl of rum
  • about 200 g peeled, finely ground almonds
  • about 100 g peeled almonds
  • 1 egg white

Prepare (Prepare: 45 minutes, Bake: 20 minutes, Cool: 30 minutes)
Beat the egg whites with the icing sugar until stiff. Mix the marzipan paste with the rum until smooth and lift it together with the ground almonds underneath the egg whites. Knead the mixture into a malleable dough and cover it for at least 30 minutes. Divide the almonds at the seam with a knife in half. Preheat the oven to 180 degrees (convection 160 degrees). Form small balls from the marzipan mixture and press on each of three almond halves. Place the Bethmännchen on a baking sheet covered with baking paper and brush with the egg whites. Bake in a hot oven for about 20 minutes until golden brown. Remove, allow to cool and store in a cookie jar until ready to eat.

Marzipan and coconut macaroons

Marzipan and coconut macaroons

Marzipan and coconut macaroons should be enjoyed as fresh as possible

Ingredients for 50 pieces

  • 250 grams of grated coconut
  • 5 egg whites
  • 250 g of powdered sugar
  • 400 g marzipan raw material
  • 2 tbsp rum

Prepare (Prepare: 55 minutes, Bake: 15 minutes)
Spread the grated coconut on a baking sheet and let it dry at 100 degrees in the open oven. Beat the egg whites with the whisk of the mixer to a stiff egg whites and mix with half of the powdered sugar to a creamy mass. Cut the marzipan paste into pieces and stir it in portions under the egg whites. Stir in the grated coconut, the remaining powdered sugar and the rum. Preheat the oven to 180 degrees (convection 160 degrees). Pour the mixture into a piping bag and sprinkle a heap onto a baking sheet covered with baking paper. Bake the macaroons on the middle tray for 15 to 20 minutes until golden brown. Remove from the oven and let cool.
Tips: If you want, you can sprinkle the cooled marzipan and coconut macaroons half with liquid dark chocolate couverture. It is best to consume the macaroons within a few days. Because the longer the macaroons are stored, the more they dry out and become tough.

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Video Board: 3 Ingredient Cookies in 3 Minutes.

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