Christmas Cookies: 50 Delicious Holiday Confections

By Lou Seibert Pappas

Fifty Christmas cookie recipes sure to make your next holiday gathering, cookie exchange, or quiet night at home merry and bright.

Bake up a batch of festive winter treats! All of the traditional favorites—and some contemporary twists—are included in this handy deck of easy-to-follow recipes, from classic gingerbread and spiced Lebkuchen, to rich Snowflake Brownie Diamonds and delicate Norwegian Lace Cookies. Whether at home or with friends, Christmas Cookies will help you deck your halls with the sumptuous aromas and oven-baked warmth of the season.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Nov 18, 2011
• ISBN: 9781452111704

Book preview

Springerle

This centuries-old German cookie is stamped with a carved wooden mold to create an embossed design.

2 EGGS

2 CUPS POWDERED SUGAR

1³/4 CUPS ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING

1 TSP. BAKING POWDER DASH SALT

ANISEED FOR COATING BAKING SHEET

Using an electric mixer with a whisk beater, beat eggs in a bowl at high speed until fluffy. Add sugar and beat until very thick, about 5 to 10 minutes. In another bowl, stir together flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture and beat well. Place in plastic wrap and chill 1 hour.

Dust baking sheets lightly with flour and sprinkle with aniseed. On a lightly floured surface, roll out dough ³/8-inch thick. Dust surface of dough with flour and smooth with fingertips. Press the mold into dough and lift up. Using a knife, cut out cookies and place on baking sheet. Let dry overnight at room temperature; do not cover.

Preheat oven to 325°F. Bake for 20 to 25 minutes or until white on top. Transfer to racks. Store in an airtight container up to 2 months.

Makes about 2¹/2 dozen

Lebkuchen

The name of this cookie stems from the medieval German lebchen, meaning honeybee.

1 CUP RAW ALMONDS

³/4 CUP SUGAR

2 EGGS

1 CUP ALL-PURPOSE FLOUR

¹/3 CUP HAZELNUT FLOUR OR ALL-PURPOSE