Lemon Heart Cookies

The Lemon Heart Cookies Recipe Not just for Christmas Preparation time: about 45 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Durability: 2-3 weeks in tightly sealed cans

Approximately 100 pieces

For the dough:
250 g wheat flour
* 1 tsp Dr. Oetker Backin
* 100 g powdered sugar
* 1 package Dr. Oetker Finesse grated lemon peel
* 150g butter or margarine
* 1 egg white (Size M)

For spreading and topping:
1 egg yolk (size M)
* 1 tablespoon cold water
* 2 tablespoons granulated sugar

For the cast:
150g icing sugar 2-3 tbsp lemon juice *

Method:
For the pastry flour with baking powder and powdered sugar in a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough. Place the dough in cling film wrapped at least 2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Roll out the dough portions thick on a floured work surface about 3 mm. With a heart cookie cutter (diameter 4-5 cm) cut out.

The scraps together again knead, roll out again and cut out more hearts - so many times until the dough is used up. The hearts on baking sheet (greased, lined with baking paper) set.

For spreading and dusting Whisk egg yolk with water. Spread half the cookies and sprinkle with coarse sugar.

The baking sheets sequentially sliding (along with hot air) in the preheated oven. The heart of lemon bake about 10 minutes per baking sheet .

The lemon hearts with the baking paper from the baking sheets to cool on cake racks and take leave.

Mix for casting the powdered sugar with lemon juice so much that a thicker casting is produced. The cast on the spot without paint decorating sugar and allow to dry.

Lemon Heart Cookies

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Oatmeal Raisin Cookies

The Oatmeal Raisin Cookies Recipe Made quickly Preparation time: 25 minutes * without soaking Cooking time: 13-15 minutes per baking sheet Keeps for about 3 weeks in tightly sealed cans

Approximately 16 pieces

To prepare:
100g raisins

For the dough:
250g butter, softened
* 150 * 80 g brown sugar white sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 1 level tsp gem. Cinnamon
* 2 eggs (size M)
* 180 g flour
* ½ level tsp Dr. Oetker Backin
* 150 g soft oatmeal

Method:
give the raisins in a small bowl and fill with warm water. Soak the raisins for about 10 minutes.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

beat the butter in a mixing bowl with electric mixer with whisk at the highest level in about 2 minutes until fluffy.

Both types of sugar with vanilla sugar and cinnamon. The sugar-cinnamon mixture to the butter. The ingredients are about 2 minutes to beat.

Stir in the eggs one by one. The raisins Drain well and stir briefly.

Mix flour with baking powder and oatmeal. The flour-oatmeal mixture into 2 portions over medium heat just below the butter mixture stirring.

Place the dough in large piles on apricot baking sheets (greased, lined with baking paper) set.

It can be a lot of distance between the Teighäufchen. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The oatmeal-raisin cookies bake for 13-15 minutes per baking sheet.

The oatmeal-raisin cookies with the parchment paper from baking sheets to cool on cake racks and take leave.

Tip: If you like it a bit more varied, replace the raisins with dried cranberries or dried sour cherries.

Oatmeal Raisin Cookies

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Knuspertannen

The Knuspertannen Recipe For a white fairy tale forest Preparation time: 50 minutes without cooling time Keeps for about 3 weeks in tightly sealed cans

Approximately 15 pieces

To prepare:
Baking paper
* 1 kg of sugar

For Knuspertannen:
50 g butter * 50 g
* 60 g sugar 200 g grated coconut
* Crunchy muesli with fruit-less sugar
* 400 g white chocolate
* 2 tablespoons powdered sugar for dusting

Method:
forms to Preparing for the Fir 15 sheets (each 19 x 19 cm) made ​​of parchment paper cut.

Form the arches of each tapered cones. It must be closed, the tips as close as possible. The bags together with a staple gun firmly plow management. The tips bend easily. The bags upright in a bowl filled with sugar, so that they can not fall over.

for the Knuspertannen Melt butter in a frying pan over medium heat.

Sugar, coconut flakes and muesli and add, stirring gently brown. The granola mixture on a tray or baking sheet (lined with baking paper) and allow to cool to distribute.

chop the chocolate finely and melt in a saucepan over low heat in a water bath under stirring.

Stir in the cereal mixture. The chocolate mixture with a teaspoon of filling carefully into the paper bag. Here, the chocolate mass may press gently with a spoon handle to tip into the bag.

the bowl with the Knuspertannen about 30 minutes in the refrigerator. Then wrap the Knuspertannen carefully from the bag.

The Knuspertannen with icing sugar and decorative, such as a fairy tale forest damage.

Tip: For delicious Knusperpralinen you can give the chocolate mixture into small ramekins and make silicon such as described in the refrigerator.

Knuspertannen

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Walnut Streusel dollars

The Walnut Streusel dollars Recipe Deliciously crisp Preparation time: 25 minutes * Cooking time: about 20 minutes per cookie sheet Keeps for about 3 weeks in tightly sealed cans

Approximately 25 pieces

To prepare:
100g walnuts

For Streuselteig:
300 g wheat flour
* 1 level tsp Dr. Oetker Backin
* 250g cold butter
* 200 g brown sugar
* 100g white sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 1 pinch salt
* 2 egg yolks (size M)
* 100 g rolled oats
* 2 nuclei according to level tsp. Cardamom

Method:
To prepare the walnuts coarsely chop.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

mix the dough for flour with baking powder in a mixing bowl. Butter cut into small cubes and add.

Both types of sugar, vanilla sugar, salt, egg yolks, walnuts, oatmeal and add cardamom also. The ingredients with electric mixer with dough hook on lowest first briefly, then processed at the highest level of coarse crumbs.

A round cookie cutter (Ø 7 cm) on a baking sheet (greased, lined with baking paper) position. 1-2 heaped tablespoons Streuselteig in the pot and lightly press down. The cookie cutter apart. Shape the remaining Streuselteig in the same manner Streuseltaler, but might use a second baking tray.

the baking sheets in succession move (along with hot air) in the preheated oven. The walnut crumble dollars for approximately 20 minutes per baking sheet .

The Walnut Streusel cakes with the baking paper from the baking sheets to cool on cake racks and take leave.

Tip: A fruity Streuseltaler get when you mix another 50 g of dried cranberries into the batter.

Walnut Streusel dollars

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Jumbo oats Nut Thaler

The Jumbo oats Nut Thaler Recipe Enjoy with a cup of green tea Preparation time: 30 minutes * Cooking time: 13-15 minutes per baking sheet Keeps for about 3 weeks in tightly sealed cans

About 14 pieces

To prepare:
50 g cashew nuts
* 50 whole hazelnuts
* g 50 g whole almonds

For the dough:
125g butter, softened
* 1 teaspoon gem. Ginger
* 150g sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 2 eggs (size S) or 1 ½ eggs (size M)
* 100 g flour
* 50 g whole wheat flour
* ½ level tsp salt
* 1 teaspoon bicarbonate of soda
* 150 g soft oatmeal

Method:
to prepare cashews, hazelnuts and almonds chop into small pieces.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

For the pastry butter, ginger, sugar and vanilla sugar in a mixing bowl with electric mixer with whisk for 6-8 minutes in white foamy. Stir in the eggs and beat the dough for another 2 minutes.

Both types of flour with salt and baking soda mix, giving the butter-egg-foam and stir with a spoon. Cashew nuts with hazelnuts, almonds and oatmeal mix and fold into the batter.

from the dough with a tablespoon of 14 equal-sized clusters on baking sheet (greased, lined with baking paper) set. It can be a lot of distance between the piles. The Teighäufchen with a spoon flatten and possibly a little reshaping.

the baking sheets in succession move (along with hot air) in the preheated oven. The oat-nut dollars bake 13-15 minutes per baking sheet.

The oat-nut cakes with the baking paper from the baking sheets to cool on cake racks and pull can.

Jumbo oats Nut Thaler

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Christmas decorations Cookies

The Christmas decorations Cookies Recipe Almost too good to nibble on Preparation time: 60 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Keeps for about 4 weeks in tightly sealed cans

Approximately 24 pieces

For the dough:
250 g flour
* 100 g acc. Hazelnuts
* ½ tsp acc.
* 100 g sugar cinnamon
* 1 pinch salt
* 200 g butter
* ½ egg (size M)

To garnish:
½ egg (size M)
* 3-4 tablespoons milk
* 50 g * 50 g peeled cherries, halved almonds
* 20 g * 20 g chopped pistachio hazelnuts

Method:
For the dough with flour, hazelnuts and cinnamon in a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough.

Place the dough in cling film wrapped set 1-2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air is about 160 ° C.

Knead the dough briefly and roll out on lightly floured surface about ½ inch thick.

Cut out with cookie cutters arbitrary patterns (diameter about 7 cm). For each cookie with a Lochtülle (about ½ inch diameter) poke a hole for hanging.

the scraps back together knead, roll out again and cut out other motives - several times until the dough is used up. The cookies on baking sheets (greased, lined with baking paper) set. This leave enough space between the cookies.

to Garnish half the egg with the milk devious. The cookies spread with the eggs milk and top with cherries, almonds, pistachios and hazelnuts.

the baking sheets in succession move (along with hot air) in the preheated oven. The cookies bake about 10 minutes per baking sheet .

the cookies with the parchment paper from baking sheets to cool on cake racks and pull can.

Christmas decorations Cookies

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