German cookies?

Question

I'm looking for some German cookies. Erm...if you know any good recipes please tell me

Answer 1

LEMON COOKIES†



(ZITRONENKEKSE)



2 2/3 cups flour

1/2 cup sugar

1/2 cup ground almonds

2 1/4 sticks or 18 tablespoons butter or margarine

1 teaspoon vanilla extract

zest (grated yellow from the peel) of 1 lemon

1 cup powdered sugar

2-3 tablespoons juice from lemon



Place flour on countertop, sprinkle sugar and almonds over it. Add vanilla extract and zest of lemon. Cut the butter or margarine in slices over the top and knead into smooth dough. Wrap in plastic wrap and place in the refrigerator for 30 minutes. Roll out dough into 1/8” thickness on a lightly flowered countertop. Cut into an equal number of 1 1/2" and 1” cookies using cutters or glasses. Place on a greased cookie sheet and bake in a preheated oven at 400° for 6-8 minutes. Remove from cookie sheet and allow them to cool for 30 minutes. Stir powdered sugar with 2-3 tablespoons lemon juice into a glaze. Brush the glaze over the top of the smaller cookies and set aside. Place a dab of glaze in the middle of the big cookie and place 1 small cookie on top.



Makes approximately 80 cookies

Answer 2

1

Answer 3

My dad's favorite cookies are pfefferneuse (pronounced feffer-noose). It means pepper nuts in German, or so I've been told. I don't like them because of the anise (black licorice) flavor, but they are very German. I got this recipe off the internet, so I don't know how good it is, I didn't realize that pfefferneuse had coffee in it.

Pfefferneuse Cookies
Recipe #200750
Traditional German Xmas Spice Cookies.
by 1Steve | Edit...My Notes

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12 dozen 1¼ hours 1 hour prep
Change to: dozen US Metric
1 cup shortening
3 cups sugar
3 cups honey
1 1/2 cups cold strong coffee
6 eggs, well beaten
2 teaspoons anise (or 5-6 tsp. for more anise flavor)
1 teaspoon black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
2 tablespoons baking powder
1 tablespoon baking soda
5 lbs flour


Mix shortening, sugar and honey; bring to hard boil; cool.
Add coffee; beat in eggs and spices.
Add flour a little at a time as it gets hard to stir.
Grease hands with shortening and shape into small round balls.
Bake on ungreased cookie sheet.
Bake at 350F for 10-12 minutes.
Dip in powdered sugar when cool.

Answer 4

The cookies called "lebkuchen" are totally the best I had while in Germany, but I think they're even better after aging a few days or weeks as I remember.
(they're pronounced LABE-kook-en)

Here's just one recipe from allrecipes.com and Debi:

LEBKUCHEN
1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon lemon zest
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/3 cup diced candied citron (don't remember those being in there)
1/3 cup chopped hazelnuts (don't remember those either)
ICING
1 cup white sugar
1/2 cup water
1/4 cup confectioners' sugar

In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts.
...Cover dough and chill overnight.

Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness
(tip from sapasche.... use a lot of flour when rolling them out. Don't work the flour into the dough, just coat the outside of the dough & rolling pin with flour. And work with small amounts at a time. They are worth the extra trouble. Make sure they are rolled out to 1/4 inch, any less and they will be too crisp.)

Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly.

Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks.

(Store in airtight container with a cup of orange or apple for a few days to mellow. )

To make the ICING:
Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.


And here are many more recipes for them:

http://www.google.com/search?num=50&hl=en&rls=GGLC%2CGGLC%3A1969-53%2CGGLC%3Aen&q=lebkuchen+recipe&btnG=Search

Diane B.

Answer 5

My grandma Hanna broght this recipie over in her apron pocket in 1850 from Germany.

Aidelmon-Aidelmun
(Brown sugar Drop Cookies)

2 cups brown sugar
4 eggs beaten
1 1/2 teaspoon Cinnamon
1/2 teaspoon Cloves
1/2 teaspoon Nutmeg
1 teaspoon salt
1 teaspoon baking sode dissolved in about 1 tablespoon hot water
3 1/2 cup flour
raisins or chopped nuts are optional

preheat oven for 375 degrees

mix altogether and bake on a greased cookie sheet for about 10 minutes.

Answer 6

Title: GERMAN CHRISTMAS COOKIES
Categories: German, Holiday, Cookie
Yield: 1 Portionen

1 c Honey
3/4 c Brown sugar, firmly packed
1 md Egg, beaten
1 tb Lemon juice
3/4 ts Ground cinnamon
1/2 ts Allspice
1/2 ts Ground nutmeg
1/4 ts Ground cloves
2 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 c Almonds, finely chopped
1/3 c Candied citron, finely
-chopped
1 c Plus 2 tb sifted powdered
-sugar
1/4 c Plus 1 tb rum or water
Candied cherry halves
Whole blanched almonds

Heat honey in medium saucepan just until warm. Add brown sugar, egg
and lemon juice; stir well. In a large mixing bowl, sift together
flour, soda, salt and spices. Add honey mixture, almonds and citron.
Stir until blended. Divide dough into fourths; cover and chill
overnight.

Roll one portion of the dough to 1/4 inch thickness on a heavily
floured surface. (Keep other portions chilled until ready to use.)
Cut dough with 2-1/2 inch round cutter. Place cookies 2 inches apart
on a cookie sheet. Gently press a candied cherry half in the center
of each and arrange 5 almonds radiating from the center of each
cherry.

Bake at 375 degrees for approx. 12 minutes. Remove and place cookies
on wire racks.

In a bowl, combine sugar and rum; stir. Brush over warm cookies and
let cool. Repeat all with rest of dough portions. Store in airtight
container. Cookies get softer within 2 weeks.

Answer 7

lol
make german chocolate chip cookies.
[no one will ever know ;) ]

Answer 8

German Butter S cookies:

Ingredients:

Short Pastry Dough:
400 g all-purpose flour
125 g sugar
250 g butter (unsalted)
1 egg
1 egg yolk
1/2 teaspoon vanilla
1 lemon, grated peel

Decoration:
1 egg white
1/2 cup coarse sugar

Directions:
1.Mix Flower, sugar, vanilla, butter, lemon peels+ eggs all together to be mixed in food processor beat on high level, approx. 3 minutes.

2.Knead dough w/yr hands until smooth+ gather dough into a ball.

3.Place dough 2 hours in refrigerator for resting.

4.Cover w/parchment paper.

5.Knead dough thoroughly, form sticks finger sized, place in S-form on baking tray (parchment paper for non sticking), let them go numb in the refrigerator.

6.Dip the upper side of formed and numbed Butter-S cookie dough into the egg white and than in coarse sugar.

7.Return to the tray.

8.Preheat+ cook at 350°F in oven, 8-10 minutes until light-yellow.

9.Let stand on bars until cool.

10.Store in a can (up to 3-4 weeks) on a cold place w/parchment paper between layers.
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Old Fashioned German Cookies

Ingredients:
1 lb salted red Spanish peanuts
3 egg whites, beaten very stiff
3 tablespoons flour
1 cup sugar

Directions:
1.Grind peanuts in food chopper or processor.

2.Add stiffly beaten egg whites, flour and sugar, stir to mix well.

3.Drop by teaspoonfuls onto greased and floured cookie sheets.

4.Bake at 300 for 15 minutes.

5.Let cool.
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Elisenlebkuchen (German Christmas Cookies)

Ingredients:
300 g powdered sugar
3 egg whites
1 1/2 teaspoons ground cinnamon
1 lemon, grated zest of
75 g candied lemon peel, finely chopped
300 g very finely ground almonds
50 white german baking wafers, 4 cm diameter (Oblaten)
100 g sweetened milk chocolate, chopped

IF USING AMERICAN MEASUREMENTS: Use about 2 cups ground almonds, 2 1/3 cups powdered sugar, 1 cup candied lemon peel, and a couple of Hershey's milk chocolate bars (regular size)- or more.

Directions:
1.Preheat oven to 150 C (or 300 F).

2.Place powdered sugar and egg whites in a mixing bowl and beat, using a whisk attachment on an electric mixer on high speed, until stiff (but not dry) peaks form- this may take while (up to 8 minutes- but may take less depending upon your mixer).

3.Combine the lemon zest, the candied lemon peel, and the nuts, then gently fold in the egg whites mixture- do not overmix.

4.Line a baking sheet with parchment paper, then set out the oblaten wafers.

5.Place a 1 rounded Tbsp of cookie dough onto each oblaten in a mound.

6.Bake about 20 minutes until light brown, in the center of the oven.

7.If necessary, set a second (empty) cookie sheet in the rack directly above the cookies to help keep the tops from overbrowning.

8.Remove from oven and let cool on wire racks.

9.Melt chocolate in either a double boiler or in the microwave briefly until you can stir down the chocolate into a melted glaze (be careful not to burn if you use the microwave- chocolate tends to hold its shape even if it is melted inside when melted this way).

10.Drizzle the tops of each cookie with the melted chocolate.

11.If you prefer, you may melt even more chocolate and carefuly dip the cookies halfway.

12.Let dipped cookies dry on a cooling rack.

13.Pack into airtight containers.
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Vanillekipferln (German almond crescent cookies)

Ingredients:
2 vanilla beans
110 g icing sugar
250 g flour
1 pinch salt
210 g butter
100 g ground almonds
icing sugar, for sprinkling on the finished cookies (optional)

Directions:
1.Cut the vanilla beans lenthwise and scrape out the cream.

2.Mix the vanilla cream together with the sugar.

3.Sift flour and add salt, cut in butter, 70g of the homemade vanilla sugar and the almonds.

4.Work to form a smooth dough.

5.Wrap in plastic wrap and refrigerate for 1 to 2 hours.

6.Preheat oven to 175°C or 350°F (only approx.) Roll the dough into a long sausage, approximately 1 cm (1/2") thick.

7.Cut off every 7 cm (3") and bend to form a half-moon.

8. Bake on a parchment paper lined baking sheet at 175°C for 10-15 minutes or until golden brown.

9.Carefully remove the Kipferln from the baking sheet.

10.While still warm roll in remaining vanilla sugar.

11.Let cool.

12.Sprinkle with sifted icing sugar.

13.(opt.).
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Old German Rose Water Sugar Cookies

Ingredients:
1 cup sugar
1/2 cup butter
1 egg yolk
1 1/2 teaspoons vanilla
1 1/2 teaspoons lemon extract
1/2 teaspoon baking soda
1/2 cup sour cream
1 1/2 teaspoons rose water
3 cups flour
1/8 teaspoon salt

Directions:
1.Preheat oven to 325 degrees F.

2.Cream sugar and butter until smooth.

3.Beat in yolks and flavorings.

4.Combine baking soda and sour cream and stir into sugar mixture.

5.Add rose water.

6.Sift flour and salt and mix with batter.

7.Roll out on floured surface and cut with cookie cutter.

8.Bake on greased sheets for 15 to 20 minutes.
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German Snickerdoodle Cookies

Ingredients:
1 cup butter (softened)
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour
3/4 cup pecans

Directions:
1.Pre-Heat oven to 275 degrees.

2.Blend butter with powder sugar and vanilla then add flour. Stir in pecans.

3.Chill dough for 1 hour. Roll into 1" balls (makes about 30 cookies).

4.Bake for about 30 minute make sure they do not brown in the oven, check bottoms and take out of the oven as soon as the bottoms turn golden brown.

5.Roll in powder sugar after cooling for a couple minute after they cool roll them in powder sugar again.

Enjoy!