Austrian Gingerbread Cookies Recipes
AUSTRIAN NUT COOKIES
These are my family's favorite Christmas cookies. If you arrange the slivered almonds in pinwheel fashion, the cookie looks like a poinsettia. -Marianne Weber, South Beach, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 sandwich cookies.
Number Of Ingredients 10
Steps:
- In a bowl, combine flour, chopped almonds and sugar. Mix in butter until dough is just combined. On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Cover and refrigerate for 1 hour., Uncover and bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread jam on half of the cookies; top with another cookie. , For frosting, combine chocolate, confectioners' sugar and butter. Spread on tops of cookies. Decorate with slivered almonds.
Nutrition Facts : Calories 277 calories, Fat 18g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 92mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
GINGERBREAD CUTOUT COOKIES
Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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- In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
- Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
- Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
- Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
- Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.
- Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be.
- Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
- Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm.
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