old fashioned german christmas cookie recipes

#OLD FASHIONED GERMAN CHRISTMAS COOKIE RECIPES HOW TO#

Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly.

Place on a GREASED baking sheet about 1' apart.

You can either cut out oblong shapes about 1 1/2' x 2 1/2' or just cut out circle shapes about 2' in diameter.

Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge.

Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight.

Sift together flour, baking soda and spices, then stir into the honey-molasses mix.

Stir in brown sugar, egg, lemon juice and lemon rind.

Mix honey and molasses and bring to a boil.

Ready for more tips like these, check out Betty’s Cookie Cheat Sheet. For crisp cookies, remove from the container to thaw.

Thaw cookies, covered, in the container at room temperature for 1 to 2 hours.

To freeze delicate frosted or decorated cookies, place in single layers in freezer containers and cover with waxed paper before adding another layer.

Do not freeze meringue, custard-filled or cream-filled cookies.

Freeze unfrosted cookies up to 1 year and frosted cookies up to 3 months.

When you’re trying to get ahead of the game, freezing cookies is the way to go.

Store cookies with different flavors in separate containers, or they will pick up the flavors of the other cookies.

Put crisp cookies and chewy, soft cookies in separate containers to prevent the crisp cookies from becoming soft.

Let frosted or decorated cookies set or harden before storing place them between layers of parchment or waxed paper, plastic wrap or foil.

Keep chewy and soft cookies at room temperature in resealable food-storage plastic bags or tightly covered containers.

Store crisp cookies at room temperature in loosely covered containers.

Here’s how to store your cookies properly. When you’ve spent hours baking cookies, the last thing you want is for them to get soggy or stale before you’ve even had the chance to enjoy them.

If baking in advance and freezing, let frozen cookies thaw directly in gift container for maximum freshness.If you stack items, place layers of waxed paper between layers.

Cushion items by first placing a paper towel or napkin in the bottom of the container.

Look for inexpensive plates or serving containers in the dollar section of your discount store.

When your cookies are the gift, remember these quick tips for packaging them up perfectly. You can do this with your electric mixer or the old-fashioned way, with a spoon, either method will work.

Beat your butter and sugar together – called creaming the butter – long enough for the mixture to become fluffy in texture and lighter in color.

If your butter is too hard, your texture will also be off, because you won’t be able to incorporate air into the dough, see next tip. If your butter is too soft, your dough will be soft, and cookies will spread too much. If you pull your butter out of the fridge about 30 minutes before beating it with sugar, it should be about perfect. If you can avoid these, you’ll off to a strong start. When baking cookies there are two common missteps to be aware of.

Now that you’ve got a list of cookies to make, here are the tips and tricks for making this year’s cookies your best ever.

#OLD FASHIONED GERMAN CHRISTMAS COOKIE RECIPES HOW TO#

Old fashioned german christmas cookie recipes