Gewuerzplaetzchen (Traditional German Spice Cookies) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This recipe comes from Dr. Oetker and is very, very good. It gets better and better as the cookies age and the taste is just wonderful. I think these cookies bring instant Christmas spirit to even the most uncheerful person. ;) I hope you like them as much as we do! Note: These need to chill for 1 hour. Ingredients:
170 g butter |
120 g sugar |
1 1/2 teaspoons vanilla sugar |
4 tablespoons milk |
250 g flour |
50 g almonds, ground |
1/2 teaspoon baking powder |
2 teaspoons cinnamon, ground |
1/2 teaspoon clove, ground |
1/2 teaspoon cardamom, ground |
2 pinches mace, ground |
48 whole almonds, blanched (1 for each cookie) |
Directions:
1. In a large bowl knead butter, sugar and vanilla sugar with the dough hooks of your electric mixer until thoroughly combined. Stir in milk.
2. In a second bowl mix flour, ground almonds, baking powder and spices.
3. Add the dry ingredients to the butter mixture and knead into a smooth dough. You might have to get your hands in to finish the job. ;).
4. Form into a log of 30 cm/ 11 inches length and wrap in cling film. Refrigerate for 1 hour.
5. Slice log into 5 mm/0.2 inch thick slices.
6. Place on a paper lined baking sheet and press one almond into the middle of each cookie.
7. Bake in the preheated oven at 180°C/350°F for about 12 minutes or slightly browned around the edges.
8. Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
9. These will keep for about 3 weeks in an airtight container.
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