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Christmas Cookies and more...

Tomster

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Are you interested in any of these recipes?   

9 members have voted

  1. 1. Are you interested in any of these recipes?

    • Yes, always!
      8
    • Maybe....
      0
    • No! I have my own Cookie dealer.
      1
    • I don't eat cookies and such.
      0

In the past few days I have finally found time to bake Christmas Stollen and Christmas cookies. 

I have to admit, I'm very late this year. My famous Christmas stollen (after the recipe of my husband's great-grandmother) should actually mature for 4 to 6 weeks. But as a pensioner you simply have far too little time. 😂 

I am also well below the previous year's level in terms of volume. Only about 7 kg flour and 3 kg butter... makes 20% of the last year. 

Maybe I'll show you some photos, maybe. 

 

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malelover

Posted

For me the best possible answer was "No! I have my own Cookie dealer." But that's not true (not even for space cookies LOL). I missed "I have my own private baker." as answer. 

 

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Kawika

Posted

I've been dragging my apron this year... I need to get started. I need to make homemade creme fraiche for one of my holiday cookies so maybe that is where I'll start today! 

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Tomster

Posted

21 hours ago, Kawika said:

I need to make homemade creme fraiche for one of my holiday cookies

How do you make your homemade creme fraiche? 🤔

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Kawika

Posted (edited)

26 minutes ago, Tomster said:

How do you make your homemade creme fraiche? 🤔

It's pretty easy and there are tutorials on line...but I put a  glass bowl with heavy  cream with a dash of buttermilk (2 TBL BM to a cup of cream) in my yogurt maker and cook it over night. An oven on a low temperature will do the same thing. And then refrigerate it overnight.

Edited by Kawika
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Tomster

Posted

1 hour ago, Kawika said:

I put a  glass bowl with heavy  cream with a dash of buttermilk (2 TBL BM to a cup of cream) in my yogurt maker and cook it over night.

Thanks a bunch, @Kawika 

That sounds very simple. I love to make such products myself. 

My Brod & Taylor (proofer, yogurt maker and slow cooker) will get a new task shortly. 

😊

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JackFTwist

Posted

9 hours ago, Kawika said:

It's pretty easy and there are tutorials on line...but I put a  glass bowl with heavy  cream with a dash of buttermilk (2 TBL BM to a cup of cream) in my yogurt maker and cook it over night. An oven on a low temperature will do the same thing. And then refrigerate it overnight.

Thanks, @Kawika !  When I do steak au poivre, I deglaze the iron skillet with an ounce or so of brandy, then add crème fraiche, let it warm through for a minute, and top the steaks with a generous portion of the sauce.  (For the benefit anyone who's never deglazed a hot skillet with brandy or other liquor, it's best to first remove the skillet from the heat and let it cool for a minute or two, then add the liquor and return to the heat.  Otherwise, singed eyebrows or worse are a definite risk!)

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TychoEuripides

Posted

Cucidati     fig jam filled Italian Christmas Cookies     just made a batch and they are srumdiddlylicious

2.jpg 3.jpg
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Tomster

Posted

@TychoEuripides Your Cucidati look delicious! 

It's a pity that I never heard of it before, although I have some Italian genes. 

Can I persuade you to share your recipes with us? Please :tiny-smileys-yesemoticons-020:

 

17 hours ago, JackFTwist said:

Otherwise, singed eyebrows or worse are a definite risk!

I had managed to get a huge jet of flame through the cooker hood and the pipe to the other end on the outside. My hubby, who was just there, was scared stiff. 

Since then, a fire blanket and an extinguisher are components of our kitchen. 

An Australian Firefighters Calendar will be added next year. (That's for pleasure, not far safety.) 

:tiny-smileys-yesemoticons-023:

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TychoEuripides

Posted

I will get the recipe for cucidati looked after soon, promise!

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hierony46891156

Posted

scheint mir alles ein wenig zuviel arbeit zu sein...

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malelover

Posted

10 hours ago, hierony46891156 said:

scheint mir alles ein wenig zuviel arbeit zu sein...

Deshalb lasse ich backen und genieße Iieber den Anblick und später das Gebäck.

This is why I let bake and enjoy the sight and the baked goods later. 😂

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Tomster

Posted

19 hours ago, Kawika said:

Norwegian cookie with cinnamon, ginger, cardamom and allspice...

Cinnamon, cardamom, anise, clove are spices for traditional Christmas cookies. I was surprised when I read ginger and allspice. 

20 hours ago, Kawika said:

If you want the recipe let me know and I'll post it.

Of course. I collect recipes while other people collect porn. :tiny-smileys-yesemoticons-023:

They look great! :t2039:

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Tomster

Posted

11 hours ago, hierony46891156 said:

scheint mir alles ein wenig zuviel arbeit zu sein...

I don't see it as work, because baking gives me pleasure. Baking some cookies is quickly done. It looks different for a Black Forest cake. 

There's nothing we don't bake or cook ourselves. :m1227:

1 hour ago, malelover said:

This is why I let bake and enjoy the sight and the baked goods later. 😂

Did you mean the delightful sight of the baker or the cookies? Be careful with your answer! :tiny-smileys-yesemoticons-023:

😂

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Kawika

Posted

Julekaker (Iced Spiced Cookies)

What makes these cookies really pretty is they are decorated with a thin lemon glaze and  with candied fruit. I use candied cherries, candied orange peel cut into small pieces and candied pineapple cut into thin slices.

In a bowl mix together with a whisk or fork--- 2 cups all purpose white flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/8 tsp ground allspice.

In a mixing bowl 10 TBL unsalted butter (slightly softened), 1/3 cup sugar mix until light and fluffy add one at a time until blended 1/4 cup light corn syrup, 1 large egg yolk, 1 tsp vanilla extract, 1 tsp fresh lemon juice, 1/4 tsp finely grated lemon zest. Gradually add the dry ingredients  and continue to mix until fully incorporated and smooth. ( If you have a KitchenAid mixer switch to the dough hook once you start adding the dry ingredients)

Divide the dough into two portions and place each piece between two sheets of wax paper and use a rolling pin and roll the dough to to 1/8 inch thick. Smooth out any creases in the wax paper or replace with new sheets. Refrigerate the sheets of dough for about a half hour until  cold and slightly firm.

Meanwhile preheat the oven to 375 degrees F and grease a couple of cookie sheets. Working with one sheet of dough at a time turn the dough onto the counter and carefully remove the wax paper and replace it and turn it over and remove the other layer of wax paper. (I use a flower shaped cookie cutter but you can use anything... but round shapes work better) carefully lift the cut cookies with a spatula and place on the cookie sheet 1 inch apart (gather and scraps and re-chill them)  Place the cookie sheet on the center rack for 7-9 minutes or until only slightly colored on the top and lightly browned on the edges. (I reverse the baking sheet half way through baking to insure even browning) Remove from oven and let stand for a few minutes and then carefully remove them to a cooling rack. The cookies need to be slightly warm to ice and decorate them.

The icing is really easy.... 1 large egg white at room temperature  in a mixing bowl and beat with electric mixer until frothy then add a pinch of salt and beat in 1/2 tsp of fresh lemon juice increase mixer speed and beat until fluffy gradually add two tsp lemon juice and 1 1/2 cups sifted confectioners sugar and add a tsp of glycerine (if you don't have it it's really not a big deal use water the glycerine just makes it a bit glossier and it stays fairly mallable when you are working with it ) and continue to beat until stiff and glossy. Using a blunt knife spread a thin layer of icing over the top of each cookie and immediately press your candied fruit into the icing. Let the cookies stand for a least an hour to let the icing set. (If the icing becomes too stiff to work with easily add a little water and lemon juice )

These are best stored in an airtight container (like tupperware or rubbermaid)  This recipe makes about 35 or so cookies depending on the size of your cutter.

Enjoy!

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Tomster

Posted

Mahalo @Kawika 😘

I was confused by ginger cuz I thought it was fresh ginger. Ground (dried) ginger has a mild taste. 

On 12/12/2019 at 7:13 PM, Kawika said:

add a tsp of glycerine (if you don't have it it's really not a big deal use water the glycerine just makes it a bit glossier and it stays fairly mallable when you are working with it )

A tsp of butter works very well if you need a replacement. 

Thank you again. 😚 

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Tomster

Posted

Zimtsterne - Cinnamon Stars (star-shaped cinnamon cookies) 

Ingredients:

500 g ground almonds

300 g icing sugar (confectioners sugar?) 

1 pinch salt 

2 large egg white

2 tsp cinnamon 

2 TBL almond liqueur

For the icing:

125 g icing sugar

1 egg white

 

Preparation:

Mix the dry ingredients together (almonds, sugar, salt cinnamon), add the egg whites and the almond liqueur and knead it together. Let the pastry rest for about 30 minutes. 

Prepare the icing: 1 large egg white at room temperature  in a mixing bowl and beat with electric mixer until frothy then add a pinch of salt. Increase mixer speed and beat until fluffy gradually add the sifted icing (powedered; confectioners) sugar and continue to beat until stiff and glossy. (I shamelessly copied @Kawika s text.) 

Sift a thin layer of icing sugar onto the counter top, place the pastry on it, sift icing sugar onto it and rool out the pastry. It should be 1cm thick. Cut out the pastry with a star-shaped cookie cutter and place them on a baking paper covered baking sheet. (Always dip the cookie cutter in icing sugar.) 

Add the topping and bake them in the preheated oven at 150 degree Celsius top/bottom heat 🔥 for 10 to 15 minutes. They are baked when both sides (top/bottom) are dry. 

shutterstock_746577109.jpg.5d86ac7aae3f32ef0e8a37d0bac54ff8.jpg

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derekjames57

Posted

Some wonderful ideas here!! Love them. Must do smaller amounts for us, we do not need so many. I would guess most recipes would divide well. I tend to bake biscuits in groups of 10 -12 larger ones. Thanks, keep the ideas comingXX DJ

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Tomster

Posted

Thanks @derekjames57 

The recipes can be easily adapted to the quantity. (It is just a bit difficult to halve one egg. :m1261:)

The Vanilla Crescents and Hazelnut Thaler can be stored for several weeks in a cookie box. I also like to bring some cookies with me as a small present or to say goodbye to my guests. 

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derekjames57

Posted

Sweet Tomster, I am thrilled to find a guy on a forum like this who loves cooking, and so many other guys have popped up as well. How fun!!

I actually have a lemon bundt coconut cake baking as I typeXXX The bundt is so retro 70'sXXXX

Share anytimeXX Love it allXX DJXX

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Kawika

Posted

Oh I think I'm going to have to try making those cinnamon stars next... 

When Tom Margittai and Paul Kovi were at the helm of the Four Seasons restaurant in NYC they gave their best customers holiday gifts that included their holiday fruitcake. A friend of mine was a better customer and it was one of the highlights of the season. In 1980 they released a cookbook that included the recipe. If you have never had a homemade fruitcake hold your judgement until you have tasted this one. The recipe in the book makes five loafs but I have adapted it to make one round cake. I'm sure by now you can find the recipe on line. If you want my adaption just let me know.

 

4Seasons Holiday Fruitcake.jpg
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