All Kinds of Christmas Cookies to Melt For!
Sweet seduction for an atmospheric Advent and Christmas time!
All Kinds of Christmas Cookies to Melt For!
All Kinds of Christmas Cookies to Melt For!
All Kinds of Christmas Cookies to Melt For!
All Kinds of Christmas Cookies to Melt For!
All Kinds of Christmas Cookies to Melt For!
All Kinds of Christmas Cookies to Melt For!
All Kinds of Christmas Cookies to Melt For!
All Kinds of Christmas Cookies to Melt For!
All Kinds of Christmas Cookies to Melt For!

All Kinds of Christmas Cookies to Melt For!

Sweet seduction for an atmospheric Advent and Christmas time!

Who doesn't love them, the numerous delicacies that seduce the palate, nose and eyes...
Without Christmas cookies, Christmas would be only half as beautiful! So here you can find our recipes for the most delicious treats of the Christmas season...

The recipes were kindly provided to us by Janett Platino from the Restaurant Bad Egart near the K.u.K. Museum in Tel/Töll.
Ingredients (makes approx. 50 pieces)
200 g butter
120 g icing sugar
1 sachet vanilla sugar
1 pinch lemon zest grate
4 egg yolks
250 g flour
50 g cocoa powder
50 g dark chocolate (chocolate coating, grated)
Melted dark chocolate – chocolate coating to dip in

Preparation
Stir the soft butter, icing sugar, vanilla sugar and lemon zest until creamy, and gradually stir in the egg yolk. Mix in the flour and cocoa powder, add the chocolate to the butter cream with a wooden spoon and stir briefly. Pour the dough into a bag with a star-shaped spout, spray onto a baking tray and bake in a preheated oven.
Oven temperature: 180 degrees for about 7 minutes

Allow the pastries to cool, then dip into liquid chocolate, place on baking paper and allow to dry.
Ingredients (makes approx. 50 pieces)
200 g flour
1 sachet vanilla sugar
120 g butter
120 g sugar
1 pinch grated lemon zest
50 g candied lemon peels finely chopped
1 pinch salt

Glaze
100 ml lemon juice, 180 g icing sugar

Dough
Place the flour on a work surface and mix with the vanilla sugar. Knead the diced butter, sugar, lemon peel, candied lemon peel and salt together with the flour mixture to form a smooth dough and allow to rest in the fridge for 1 hour. Roll out to a thickness of about ½ cm on a floured work surface, cut out heart shapes, place on a baking tray and bake in a preheated oven until light brown.
Oven temperature: 180 degrees for about 7 minutes

Glaze
Mix the lemon juice with the icing sugar. Coat the pastry with the icing.
Makes approx. 50 pieces
300 g flour
¼ sachet baking powder
1 kg vanilla sugar
200 g butter
300 g sugar
1 pinch grated orange zest
1 pinch salt

Glaze
100 ml orange juice
180 g icing sugar

Preparation
Place the flour on a work surface and mix with sifted baking powder and vanilla sugar. Knead the diced butter, sugar, orange peel and salt together with the flour mixture to form a smooth dough and allow to rest in the fridge for 1 hour. Roll out on a floured work surface, taking care that the cookies are not too thin (about ½ cm), cut out the stars on a baking tray and bake in a preheated oven until light brown.
Oven temperature: 180 degrees for about 7 minutes.

Glaze
Mix the orange juice with the icing sugar.
Coat the pastry with the orange icing and allow to dry.
Makes approx. 25 pieces
2 egg whites
140 g icing sugar
1 pinch salt
125 g pine nuts
1 sachet vanilla sugar
25 wafers

Preparation
Whisk the egg whites with icing sugar and salt in a bowl placed in a warm water bath until thick and foamy, mix in the pine nuts and season with vanilla sugar. Pour a spoonful of the pine nut mixture onto the wafers and bake in a preheated oven until done.
Oven temperature: 120 degrees for about 40 minutes

Tip: You can also prepare the pine nut cookies on their own without wafers!
Variation: walnut cookies. Instead of pine nuts substitute chopped walnuts.
Makes approx. 150 pieces
250 g flour
200 grated pumpkin seeds
100 g icing sugar
200 g cold butter
2 egg yolks
1 cl pumpkin seed oil
1 sachet vanilla sugar
dark chocolate coating

Preparation
Quickly knead all ingredients into a shortcrust pastry. Allow to cool in the fridge for a few hours, then shape it into croissants. Bake the pumpkin seed croissants on a baking tray lined with baking paper at 180 degrees for approx. 12 minutes – allow to cool and then optionally dip the tips in dark chocolate coating.
Basic recipe for macaroons

Preparation
Beat 2 cold egg whites and 1 teaspoon lemon juice with a hand mixer until stiff. Gradually pour in 130 g of sugar and beat for another minute.
Process according to the recipe.

For about 50 pieces of almond macaroons
Prepare the basic recipe for macaroons.
Stir in 2 drops of bitter almond flavour.
Fold in 100 g peeled, ground almond kernels and 50 g almond flakes.
Using two damp teaspoons, place in heaps of approx. 2 cm in size on trays lined with baking paper.
Dry one after the other in a preheated oven at 130°C for approx. 40 minutes. Allow to cool on the baking tray.
Basic recipe for macaroons

Preparation
Beat 2 cold egg whites and 1 teaspoon lemon juice with the whisks of the hand mixer until stiff.
Gradually pour in 130 g of sugar and beat for another minute.
Process further according to the recipe.

Plum macaroons (makes about 70 pieces)
100 g dried and finely chopped plums
Prepare basic recipe for macaroons.
Stir in 8 drops of red food coloring (or with plum jam), fold in plums and 1 teaspoon grated lemon peel.
Uusing two damp teaspoons, p lace the mixture as 1.5 cm large heaps on trays lined with baking paper.
Place in a preheated oven at 130 degrees for about 40 to 50 minutes.
Allow to cool on the baking tray.
Ingredients (makes approx. 70 pieces)
1 tbsp coffee beans
190 g soft butter
270 g flour
70 g icing sugar
50 g cocoa powder
1 pinch salt
1 yolk
1 tsp ground cardamom
White chocolate covering and 70 chocolate beans to decorate

Grind coffee beans until very finely crushed (using a mortar). Process butter with flour, sugar, cocoa powder, salt, yolk, cardamom and the coffee powder into a smooth dough, then wrap in transparent film and keep cold for at least 3 hours. Cut the dough into quarters, form each piece into 1 roll (35 cm long), cut each roll into slices (2 cm thick), and form into croissants. Bake on 2 baking trays lined with baking paper at 180 degrees for 10 to 12 minutes, remove from the oven; allow to cool.
Melt the chocolate coating in bowl placed in a water bath at low heat; allow to cool slightly. Dip the tips of the croissant into the covering, then drain on a sieve – before the covering begins to set, decorate each croissant with a chocolate bean.
Ingredients (makes approx. 50-80 cookies)
3 egg whites
150 g fine granulated sugar
1 cl. lemon juice
30 g honey
200 g coconut flakes
4 tbsp very small chopped dried pineapple pieces
dates, figs, etc. to mix in

Beat egg white with sugar, lemon juice and honey until very frothy; add coconut flakes and dried fruits. Spray a heap of the mixture onto a baking tray lined with baking paper (using a smooth spout), and allow to rest for 1 hour. Bake cookies at 165 to 175 degrees for approx. 10 – 12 minutes, until light brown.
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