Fig swirls. My all time favorite. |
Christmas
cookies here are bakes with what seems to be a pound of butter for every 10
cookies. I’m exaggerating here (just slightly), but is it just me or is there a
fundamental difference in Christmas cookies between the US and Germany? I’ve
seen American recipes for vanilla crescents and all that, but what cracks me up
is when they say that the cookies keep for like a week or two “in an airtight
container”.
I have no
idea if the tins that I store my cookies in are airtight. I doubt it. But for
some reason, Christmas cookies here have to be stored in good old-fashioned
tins. And you make them weeks ahead of Christmas, because they need time to
fully develop their flavor.
As you
know, I don’t do well with complicated and fussy projects. And I don’t do well
with complicated and fussy cookies, either. I need my cookies to be done once
they come out of the oven – quickly coating them in some sugar is about the
maximum I can get myself to do. Here’s my list of fuss-free cookies I do every
year:
- Fig swirls – dried figs and red wine cooked to make a jam-like filling for simple roll-up and cut cookies. Find the recipe here
- Cinnamon swirls – if I get really lazy, I do the same dough as above and just sprinkle it with cinnamon sugar.
- Pecan crescents – I love pecans, and these ones are flavored with honey and orange. The recipe is from here . It doesn’t make a lot so I always double it.
- Plum streusel stars – this is about the fussiest cookie I do. It needs to be cut out (well, technically you could just roll it out, top it and bake it…) and gets a plum butter and streusel topping. I do love this recipe though, because to me this is the ultimate cookie dough, soft, buttery, a little sweet and fairly easy to handle.
- Christmas cantuccini – tiny biscotti with almonds, hazelnuts and Christmas spices. I use this recipe but there are lots of them out there. Leave the spices out and it becomes suitable year-round.
New this
year were chocolate snow balls, a recipe suggested by my friend Alex. Half of
our email exchange is about food and recipes. And I needed a chocolate recipe
to add to my collection. I think I may have found it. It’s one of those recipes
I’ve had all along as it’s from an old issue of a favorite magazine (you can
find it here ). I had just never tried it – sounded too fussy for me.
But Alex convinced me, so I gave it a try. Yum. I mean, the dough is mostly
chocolate and butter, with some egg, sugar, flour and cocoa powder thrown in
for good measure. Once chilled, you can form little balls that you coat in
powdered sugar, sort of like making truffles. Except these are baked.
I split all
of the recipe steps and do a little here and a little there. Start with the
dough, chill. Do the fig filling. Next day, roll out, spread the filling, roll
up and chill again. Next day: cut and bake. That makes it more manageable for
me – well, it would if I resisted the temptation to double recipes. Because in
the end, it does make a difference if you’re baking three or six baking sheets.
Oh well. One can never have too many cookies, right?
This is what the streusel stars look like when you drop a freshly baked batch. Oops. |
What are
your favorite recipes?
Cheers,
Swenja
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