Christmas Cookies

Christ­mas is just around the cor­ner and for all of us who enjoy a sweet tre­at or two, Eli­sa­beth Feul­ner has just the very thing for tho­se grey, rai­ny days … strea­ming Christ­mas songs while baking yum­my coo­kies. A sure way to get in the Christ­mas spi­rit, and you won’t be able to wait for the fes­ti­ve sea­son by the time you’­re cut­ting out the­se cookies.

The reci­pe I’m sug­ges­ting is one that I’ve been using for a long time now. The­re are two things going for it. First, you don’t necessa­ri­ly have to be a baking maes­tro to make the­se coo­kies, and second – and the main thing, of cour­se – they tas­te tru­ly deli­cious. Just be sure to reser­ve enough time, becau­se depen­ding on the size of the bis­cuits you cut out, it can take a while to spread out each of the lay­ers. I always tend to use rela­tively small coo­kie cut­ters, becau­se I find this makes the coo­kies tas­te even bet­ter, and it loo­ks like the­re’s more of them too.

Hap­py Christ­mas and hap­py baking!

  • 150 g flour
  • 40 g sugar
  • 75 g butter
  • 2 egg yolks
  • 1 pinch of salt
  • 100 g mar­zi­pan paste
  • 50 g cho­co­la­te coating
  • 50 g apri­cot jam
  • Wal­nut kernels

Com­bi­ne the flour, sugar, but­ter, egg yolk and a pinch of salt, and knead into a dough. Roll out thin­ly and cut out the coo­kies. Bake in the oven at 200 °C for 5 — 10 minu­tes. Remo­ve and allow to cool.

Spread some apri­cot jam on the coo­kies, and add a pie­ce of mar­zi­pan. Then cover with the cho­co­la­te coa­ting and deco­ra­te with a wal­nut kernel.

Tip: You can use up the white of the eggs by making some maca­roons later on.

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