23 GERMAN COOKIES WE CAN'T LIVE WITHOUT
These German cookies bring Oktoberfest right into your home! These authentic recipes are simple, delicious, and will give you an authentic taste of Germany.
Provided by insanelygood
Categories Cookies Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a German treat in 30 minutes or less!
Nutrition Facts :
PIERRE HERMé'S ISPAHAN SABLéS
Pierre Hermé, France's most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses. Each of the almost 40 members of the clan include the flavors of roses and raspberries and many include lychees, too. They're all memorably aromatic and their flavors are haunting. This sablé, a French shortbread, might be the simplest sweet in the family, but its textures and tastes are no less sophisticated - or irresistible - for being easy slice-and-bakes. The cookies get both their flavor and fragrance from freeze-dried raspberries and rose extract. I've been using Star Kay White extract. If you choose a different one, start with just a little and then decide if you'd like more. Floral flavorings can be tricky - a little is lovely, just a smidge more than that can be too much.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 1h45m
Yield About 60 cookies.
Number Of Ingredients 9
Steps:
- To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.
- To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don't expect perfection - it's fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.
- Working with a mixer, beat the butter at medium speed until it's soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.
- Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they're completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
- When you're ready to bake, position the racks to divide the oven into thirds, and preheat it to 325. Line 2 baking sheets with parchment paper.
- Unwrap the logs, trim the ends if they're ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.
- Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve - or pack into a container - when the cookies come to room temperature.
GERMAN CHOCOLATE COOKIES
While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That's where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet pecans and fragrant coconut with only a fraction of the work. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees for 5 to 10 minutes. Take it out of the oven when the edges and some of the coconut in the center are deep golden brown. It's fine if some of the coconut is still pale.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
- Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
- Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 86 milligrams, Sugar 15 grams, TransFat 0 grams
GERMAN SABLE COOKIES
These German sable cookies are a delicous treat courtesy of Johnny Iuzzini.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 13
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, sugar, and 1/2 teaspoon salt until creamy. Using a rubber spatula, work hard-boiled egg yolks through a fine sieve and add to the mixer; mix until well incorporated. Add flour and vanilla and continue mixing until well combined, 2 to 3 minutes, scraping down the sides of the bowl as needed.
- Wrap dough with plastic wrap and refrigerate until chilled.
- On a lightly floured surface, roll out dough 1/2 inch thick. Transfer to a baking sheet and refrigerate until chilled. Cut dough into 3-by-1/4-inch-wide strips and transfer to a baking sheet lined with parchment paper or a nonstick baking mat. In a small bowl, mix together egg, yolk, and pinch of salt. Brush each strip with egg mixture, and garnish if desired. Freeze until firm, about 15 minutes.
- Preheat oven to 375 degrees. Transfer baking sheet to oven and bake until lightly golden, about 12 minutes.
SABLE COOKIES
These delicate, crumbly cookies hail from France's Normandy region and are delicious plain, dipped in dark chocolate, or sandwiched with jam. Once you have a handle on the basic recipe, try adding almonds, orange zest, or other flavorings. Adapted from "Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 110
Number Of Ingredients 8
Steps:
- Line baking sheet with parchment paper or a nonstick baking mat; set aside.
- Place butter and sugar in the bowl of a food processor; process until creamy. Add egg yolks, salt, and vanilla; process for 30 seconds until combined. Add 1 cup flour and process until smooth. Add remaining cup of flour to processor; process to combine. Turn dough out onto work surface and form into flat square; wrap with plastic wrap and transfer to refrigerator until chilled.
- Place a nonstick baking mat on work surface. Place half of the chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 1/8-inch-thick. Transfer to fridge to chill until firm, about 30 minutes. Repeat process with remaining dough.
- Using a 2-inch round fluted cookie cutter, cut out dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator until dough is chilled, about 20 minutes. Roll out scraps, and repeat. Repeat process with remaining dough. Transfer to refrigerator and chill until firm, about 30 minutes.
- Preheat oven to 325 degrees.
- Mix together remaining egg yolk with 1 teaspoon water; brush tops of cookies with egg white mixture. Sprinkle with sanding sugar, if desired. Transfer to oven. Bake until cookies are pale golden, 12 to 15 minutes. Transfer to a wire rack to cool.
More about "german sable cookies recipes"
LEMON SABLé COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (26)Total Time 1 hr 22 minsServings 36Calories 90 per serving
- Using a food processor or mixer, combine the flour, almond flour, sugar, salt, and lemon powder., Add the butter, and process or mix until the mixture is crumbly., Add the egg white, lemon juice (if you're using it) and grated rind, and process or mix until the dough comes together., Shape the dough into a disk, wrap it in plastic, and refrigerate for 1 hour or more., Preheat the oven to 350°F., Roll the chilled dough 1/4" thick., Using fluted cookie cutters about 2 1/2" in diameter, cut out as many cookies as possible, re-rolling the dough as needed.
- Note: If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm., Space the cookies 1/2" apart on lightly greased or parchment-lined baking sheets — you'll need a couple of pans., Bake the cookies for 12 to 15 minutes, until their edges begin to brown.
- Remove them from the oven, and transfer them to a rack to cool., For the glaze, stir together the lemon juice and confectioners' sugar until smooth., Brush a thin layer of glaze onto the surface of each cookie; garnish with sparkling sugar.
16 GERMAN CHRISTMAS COOKIES - ALLRECIPES
From allrecipes.com
Author Carl HansonPublished Nov 25, 2020Estimated Reading Time 5 mins
- Traditional Springerle. View Recipe. These anise-flavored German Christmas cookies have been made for centuries using decorative, carved wooden molds or carved rolling pins.
- Pfeffernüsse (German "Pepper-Nut" Christmas Cookies) View Recipe. Here's Chef John's take on a classic. "I think this is the best Christmas cookie of all time," says Chef John.
- Old German Honey Cookies. View Recipe. "I got this recipe from my grandmother who got it from her grandmother," says Darlene. "She had to translate it and then figure out measurements.
- Crescent Butter Biscuits. View Recipe. These buttery crescent-shaped cookies (Kipferl) are made with almond meal and rolled in vanilla sugar. "These delicious almond-enriched Christmas biscuits are perfect anytime of the year," says Marianne.
- Authentic German Lebkuchen. View Recipe. "This recipe is over 150 years old and has been baked by my family for many generations for Christmas," says Ruth.
- German Christmas Coconut Cookies. View Recipe. These super-easy, gluten-free coconut cookies require only three ingredients. "Kokosmakronen are one of the most popular German Christmas cookies," says vewohl.
- German Twists. View Recipe. "This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists," says Eliserae.
- Bacon Cookies. View Recipe. This cookie proves the rule that everything really is better with bacon. "This is a German recipe for the holidays. It is very nice when you have had your fill with sweet, sugary cookies to have a hearty, bacon cookie!"
- Vanillekipferl. View Recipe. These traditional buttery almond cookies are shaped like crescents and rolled in fragrant vanilla sugar. "Vanilla cookie crescents make the perfect German Christmas treat!"
- Zimtsterne. View Recipe. These cinnamon-spiced, star-shaped German cookies are always a hit for Christmas. "My favorite!" raves KickKiki. "If you're curious what they taste like, it's basically like a sugar cookie with a hint of spice.
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