The cookie baking season has begun in earnest!
My all-time favourites – Vanillekipferl – have just been coated in vanilla sugar… the kitchen smells wonderful! I actually posted them here last year if you fancy taking a look.
I have also made plain Butter Cookies (Münchener Butterplatzerl), Thumbprint Cookies, Hazelnut Stars (using my Hazelnut Shortbread recipe), Orange and Cinnamon Angels (using the Hazelnut Shortbread recipe with the zest of an orange and 2 tsps cinnamon) and Lemon Rings; I fancied a lemony biscuit this Christmas, but as we are not keen on icing I adapted a German recipe by adding some ground nuts, lemon zest and juice to the dough. They turned out very well, and here’s the recipe.
- 120g (1 stick) butter
- 80g (1/3 cup) sugar
- 1 tbsp vanilla sugar
- zest of 1 organic lemon and 2 tbsps lemon juice
- 1 egg and 1 egg yolk
- 150g (1 cup and 1 tbsp) flour
- 50g (1/3 cup) cornflour
- 50g (1/2 cup) ground almonds (or other ground nuts)
- pinch of salt
- a piping bag and star nozzle
Preheat oven to 180°C/ 350°F. Line two or three baking sheets with parchment.
Beat butter and sugar/vanilla sugar until creamy. Add lemon zest and juice. Beat in egg and egg yolk. Sift together flour, cornflour salt and nuts, and add to the mixture. Now mash together until you have a firm but sticky dough. Spoon into piping bag and pipe rings onto baking sheets. Bake for about 8-12 minutes, depending on the size of your rings. Watch them, as they can get too dark very quickly!
I also tried other shapes – hearts are nice too – but decided I like the rings best.
Link for conversion tables: