Christmas baking

Honestly…if you ask my mom on how I act during the end of October start of November, she will damn straight tell you “She’s in a crazy Christmas frenzy”. She told me that I go ‘NUTS’ start of November, and that I’m annoying everybody with my Christmas music. Hahahah… It’s funny because right at this moment I am listening to Christmas music!

Now Christmas baking is something I always look forward to. I always bake cookies for Christmas, I feel like the food and the decorations are the best part of the season. Here are some basic Swiss cookie recipes I swear by, I do these every single year:

Mailänderli

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Ingredients for approximately 80 cookies (depending on the cookie size):

250 g (9 ounces) butter or margarine

225 g (8 ounces) sugar

1 pinch of salt

3 eggs

1 lemon

500 g (18 ounces) flour

1 yellow of an egg

Preparation:

1.Stir butter in a bowl until it is smooth.

2.Add sugar, salt and 3 eggs, stir until ingredients are evenly distributed.

3.Grind the skin of the lemon and add to the mixture of the previous step.

4.Add flour, knead to a soft dough.

5Cover the dough and let rest for about 2 hours in a cool place.

6.Cut dough in parts and roll out on a flat, with flour covered surface, approximately 5 mm (0.2 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper.

7.Let cool for about 15 minutes.

8.Before baking, sweep with the yellow of an egg.

9.Bake for about 10 minutes in the center of the pre-heated oven at 200 °C (400 °F).

10.Let cool completely before serving.


Brunsli

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Ingredients for approximately 50 cookies (depending on the cookie size):

150 g (5 ounces) sugar

1 pinch of salt

250 g (9 ounces) grind almonds

¼ tea spoon cinnamon

1 pinch of clove powder

2 tablespoons of cocoa powder

2 tablespoons of flour

2 fresh white of egg (about 70 g (2.5ounces))

100 g (3.5 ounces) bitter chocolate

2 tea spoons of kirsch

Preparation:

1.Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl.

2.Add white of egg and stir until ingredients are evenly distributed.

3.Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even. Now immediately proceed with the next step.

4.Add melted chocolate from the previous step and the kirsch, knead to a soft dough.

5.Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 10 mm (0.4 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper.

6.Let them rest for about 5 to 6 hours or over night in a dry place.

7.Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 °C (480 °F).

8.Let cool completely before serving.


Zimtsterne

Zimtsterne-6

Ingredients for approximately 50 cookies (depending on the cookie size):

3 fresh white of egg (about 100 g (3.5 ounces))

1 pinch of salt

250 g (9 ounces) confectioner’s sugar

1½ tablespoons of cinnamon

½ tablespoon of kirsch or lemon juice

350 g (12 ounces) grind almonds

Preparation:

1.Stir white of egg and salt in a bowl until it is real stiff.

2.Add confectioner’s sugar, stir until ingredients are evenly distributed. Put 1 dl (0.4 cups) aside for the frosting.

3.Add cinnamon, kirsch (or lemon juice) and almonds, knead to a soft dough.

4.Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 7 mm (0.3 inches) thick. Put out stars or other shapes and put them on a baking sheet covered with baking paper.

5.Let them rest for about 5 to 6 hours or over night in a dry place.

6.Carefully sweep the cookies with the frosting set aside in step 2.

7.Bake for about 3 to 5 minutes in the center of the pre-heated oven at 250 °C (480 °F).

8.Let cool completely before serving.

 

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