09.10.
Uncategorized
Cocoa Linzer Cookies – Delicate, Fragrant, and Full of Chocolate Flavor
Traditional Linzer cookies get a new twist – this time with added cocoa and a sweet-tart raspberry filling. These delicate cookies melt in your mouth and their aroma instantly brings the true Christmas spirit.
Ingredients (approx. 300 g dough):
• 200 g butter
• 300 g all-purpose flour
• 100 g powdered sugar
• 2 tbsp cocoa
• 1 egg yolk
• raspberry jam for assembling
• powdered sugar for dusting
Instructions:
Sift flour, powdered sugar, and cocoa into a bowl. Add the diced butter and rub it in with your fingers until crumbly. Finally, add the egg yolk and knead into a smooth, compact dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 12 hours. Roll out the rested dough on a floured surface to a thickness of 3–4 mm. Using cookie cutters, cut out circles – half solid, half with a hole in the middle. Place the cookies on a baking sheet lined with parchment paper and bake at 180 °C for approximately 5 minutes – just until the edges are lightly browned. Once cooled, sandwich the cookies with raspberry jam and dust with sifted powdered sugar.
Gingerbread Balls
If you love the taste of gingerbread, these no-bake gingerbread balls will win you over at the first bite. This simple recipe with just a few ingredients and an irresistible caramel flavor is perfect for festive tables and a sweet treat during winter days.
Ingredients:
• 300 g gingerbread cookies
• ½ can caramelized condensed milk
• 100 g softened butter
• 2 tbsp rum
Instructions:
Crush or blend the gingerbread cookies into a fine powder. Set a portion aside – you’ll use it later for coating the balls. Mix the remaining gingerbread crumbs with caramelized milk, softened butter, and rum. Knead into a smooth dough, wrap it in plastic wrap, and let it firm up in the refrigerator for at least 2 hours. Form small balls from the cold dough. Coat them in gingerbread powder, cocoa, coconut, or ground nuts – according to your taste. Place the balls in paper cases and store them in the refrigerator until serving.
Vanilla Crescents without Egg Yolk – Extra Delicate
Ingredients:
• 250 g all-purpose flour
• 100 g ground walnuts
• 120 g powdered sugar
• 1 packet vanilla sugar
• 200 g butter
For Coating:
• 1 packet vanilla sugar
Instructions:
In a bowl, mix flour, ground nuts, powdered sugar, and vanilla sugar. Add the diced butter and work it in with your hands until the dough is almost cohesive. Transfer the dough to a work surface and knead into a smooth ball. You can work with it immediately, or chill it in the refrigerator for about 1 hour – it will be easier to shape. Divide the dough into 6 portions. Roll each portion into a log about 1.5 cm thick. Cut off pieces approximately 10 cm long and bend them into crescent shapes. Place them on a baking sheet with parchment paper and bake at 180 °C for about 12–13 minutes, until the edges start to turn pink. While still warm, coat the crescents in vanilla sugar.
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