richard-in-cincy
Well-known member
I posted most of my German cookie recipes there and apparently they didn't make it over here. A friend wants copies and if I don't have to type all those out it would be wonderful.
TIA
TIA
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Does anyone have a link to the old Cookie Forum at Gail's?
- Thread starter richard-in-cincy
- Start date
Here you go, Richard.
The main Holiday Cookie archive is here.
But I spotted your German recipes right away, so here are the links to what I could find:
Chocolate Pfeffernuesse
Viennese Kipferl (Crescents)
Lebkuchen
Vanilla Kipferl
Chocolate Peanut Butter Cup Cookie (from the little-known Austro-Hungarian peanut-butter-cup craze of 1802)
Those were all on the 1-100 archive page--haven't had a chance to look beyond there yet, but hope this helps. smileys/smile.gif
The main Holiday Cookie archive is here.
But I spotted your German recipes right away, so here are the links to what I could find:
Chocolate Pfeffernuesse
Viennese Kipferl (Crescents)
Lebkuchen
Vanilla Kipferl
Chocolate Peanut Butter Cup Cookie (from the little-known Austro-Hungarian peanut-butter-cup craze of 1802)
Those were all on the 1-100 archive page--haven't had a chance to look beyond there yet, but hope this helps. smileys/smile.gif
richard-in-cincy
Well-known member
Erin, thanks, but I'm just getting "the way back machine" page with the link and constant reloading
Chocolate Pfeffernusse (text)
Here is one I make every year. I bake lots
of German Christmas cookies and most of them
require a long storage time to mellow before
they are eaten. This makes them ideal since
they can be baked well in advance of the
holidays and pulled out when they are needed.
If any of these make it to January, that's
when they really start tasting good.
Chocolate Pfeffernuesse
(Makes about 70-80)
1 cup honey
1/3 cup molasses (not corn syrup)
1 cup light brown sugar, not packed
1/2 cup butter
4 cups a.p. flour
1/2 cup sifted dark cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. each of cinnamon and white pepper
1/2 tsp. mace
2 eggs
1/4 cup diced candied lemon peel
3/4 cup finely chopped blanced almonds
zest of 1 lemon
1 1/2 lbs. good semisweet chocolate
Combine honey, molasses, brown sugar, and
butter in a heavy saucepan. Place over med.
heat and cook, stirring occas., until butter
melts and mix begins to bubble gently.
Remove from heat and let cool 15 minutes. In
large bowl combine flour, cocoa, baking
powder and soda, spices, and salt. Add eggs
to honey mixture, pour at once into flour
mixture. Stir to form a dough. Add candied
lemon peel, almonds, and lemon zest; mix
well. Divide dough in half. Wrap each half
separately in plastic wrap. Refrigerate
for at least 1 day or up to 1 week. Pinch
off small pieces of dough and roll into balls
(use about a heaping teaspoons worth of dough
to make 80 cookies). Place on greased baking
sheets about 2 1/2 inches apart. Bake at
350F. for 12 to 15 minutes, or until done.
Remove to racks to cool completely. Pack
into air tight containers and store for at
least 1 month.
To finish: Temper the chocolate (refer to
Joy of Cooking-Chocolate, Coating and
dipping). If you are in a hurry, you can
melt the chocolate slowly and stir in 1 tsp.
of shortening.
Dip the cookies in the melted chocolate and
tap excess off side of dipping bowl. I spear
them from the back with a fondue fork, swirl
them in the chocolate, then carefully place
them backside down on wax paper to harden.
Store these for at least another week,
preferably two. Then be prepared for one
of the most sublime cookies you've ever
tasted (IMHO).
Here is one I make every year. I bake lots
of German Christmas cookies and most of them
require a long storage time to mellow before
they are eaten. This makes them ideal since
they can be baked well in advance of the
holidays and pulled out when they are needed.
If any of these make it to January, that's
when they really start tasting good.
Chocolate Pfeffernuesse
(Makes about 70-80)
1 cup honey
1/3 cup molasses (not corn syrup)
1 cup light brown sugar, not packed
1/2 cup butter
4 cups a.p. flour
1/2 cup sifted dark cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. each of cinnamon and white pepper
1/2 tsp. mace
2 eggs
1/4 cup diced candied lemon peel
3/4 cup finely chopped blanced almonds
zest of 1 lemon
1 1/2 lbs. good semisweet chocolate
Combine honey, molasses, brown sugar, and
butter in a heavy saucepan. Place over med.
heat and cook, stirring occas., until butter
melts and mix begins to bubble gently.
Remove from heat and let cool 15 minutes. In
large bowl combine flour, cocoa, baking
powder and soda, spices, and salt. Add eggs
to honey mixture, pour at once into flour
mixture. Stir to form a dough. Add candied
lemon peel, almonds, and lemon zest; mix
well. Divide dough in half. Wrap each half
separately in plastic wrap. Refrigerate
for at least 1 day or up to 1 week. Pinch
off small pieces of dough and roll into balls
(use about a heaping teaspoons worth of dough
to make 80 cookies). Place on greased baking
sheets about 2 1/2 inches apart. Bake at
350F. for 12 to 15 minutes, or until done.
Remove to racks to cool completely. Pack
into air tight containers and store for at
least 1 month.
To finish: Temper the chocolate (refer to
Joy of Cooking-Chocolate, Coating and
dipping). If you are in a hurry, you can
melt the chocolate slowly and stir in 1 tsp.
of shortening.
Dip the cookies in the melted chocolate and
tap excess off side of dipping bowl. I spear
them from the back with a fondue fork, swirl
them in the chocolate, then carefully place
them backside down on wax paper to harden.
Store these for at least another week,
preferably two. Then be prepared for one
of the most sublime cookies you've ever
tasted (IMHO).
Viennese Kipferl (Crescents) (text)
Dough:
2 oz. FRESH yeast (look in the refrigerated
foods section at the store)
2 tbl. cold whole milk
1 c. plus 2 tbl. bread flour
pinch of salt
7 tbl. unsalted butter, chilled,
cut into small pieces.
2 tsp. lemon zest
2 egg yolks
3 tbl. superfine sugar
Filling:
5 tbl. whole milk
1/2 cup walnuts, finely ground
2 tsp. lemon zest
2 tbl. superfine sugar
2 oz. unsalted butter, melted and cooled
1/2 tbl. dark rum or cognac
Finish:
1 egg, lightly beaten
Prepare the filling. Bring milk to boil,
remove from heat and stir in the walnuts.
Leave to infuse for 15 minutes. Add zest,
sugar, and melted butter; blend well and stir
in rum. Set aside to cool.
Prepare the yeast dough: Crumble the yeast
into the cold milk and blend well so that it
dissolves well. Sift the flour and salt onto
the bread board and drop in the butter
pieces. Rub to a coarse crumb with your
fingers. Add the zest, yolks, and sugar.
Blend lightly, stir in the yeast mixture.
Quickly combine all the ingredients and knead
to a fine dough.
Roll the dough out twice, then form into a
ball and cut in two. Cover one piece while
working with the other. Flour the work
surface and the rolling pin and roll the
dough to 1/8 inch thick. Cut into 4"
squares. Spread a teaspoon of filling
across the middle of each square. Using a
knife to help you, roll the squares up
diagonally from corner to corner into a
cylindrical shape, then bend them into
crescents and pinch the ends and seams to
seal in the filling.
Place the kipferl well apart on lightly
buttered baking sheets and brush with the
beaten egg. Cover and let rise in a warm
place until doubled in bulk.
Bake for 20-30 minutes at 375F. or until
golden. Dust with vanilla or powdered sugar
if desired.
Dough:
2 oz. FRESH yeast (look in the refrigerated
foods section at the store)
2 tbl. cold whole milk
1 c. plus 2 tbl. bread flour
pinch of salt
7 tbl. unsalted butter, chilled,
cut into small pieces.
2 tsp. lemon zest
2 egg yolks
3 tbl. superfine sugar
Filling:
5 tbl. whole milk
1/2 cup walnuts, finely ground
2 tsp. lemon zest
2 tbl. superfine sugar
2 oz. unsalted butter, melted and cooled
1/2 tbl. dark rum or cognac
Finish:
1 egg, lightly beaten
Prepare the filling. Bring milk to boil,
remove from heat and stir in the walnuts.
Leave to infuse for 15 minutes. Add zest,
sugar, and melted butter; blend well and stir
in rum. Set aside to cool.
Prepare the yeast dough: Crumble the yeast
into the cold milk and blend well so that it
dissolves well. Sift the flour and salt onto
the bread board and drop in the butter
pieces. Rub to a coarse crumb with your
fingers. Add the zest, yolks, and sugar.
Blend lightly, stir in the yeast mixture.
Quickly combine all the ingredients and knead
to a fine dough.
Roll the dough out twice, then form into a
ball and cut in two. Cover one piece while
working with the other. Flour the work
surface and the rolling pin and roll the
dough to 1/8 inch thick. Cut into 4"
squares. Spread a teaspoon of filling
across the middle of each square. Using a
knife to help you, roll the squares up
diagonally from corner to corner into a
cylindrical shape, then bend them into
crescents and pinch the ends and seams to
seal in the filling.
Place the kipferl well apart on lightly
buttered baking sheets and brush with the
beaten egg. Cover and let rise in a warm
place until doubled in bulk.
Bake for 20-30 minutes at 375F. or until
golden. Dust with vanilla or powdered sugar
if desired.
Lebkuchen (text)
This is a little different Lebkuchen, in that
it is made in a big cake and then cut into
little cakes. The big cake is scored into
little cakes, decorated, and then glazed
before it is baked, which makes it easy to
cut into the little cakes. Wrap the cakes
individually in plastic wrap and tie in
ribbon for a tasty treat to tuck into holiday
gift baskets. My friends talk about this
recipe all during the year in anticipation of
getting it in their goodie basket.
Lebkuchen Cakes
(For about 48 cakes)
1 1/2 cups honey
1/2 cup butter
1 1/4 cups sugar
5 cups flour
4 tsp. baking powder
4 1/2 cups ground blanched almonds
1 tbl. cinnamon
1 tsp. cardamom
1/2 tsp. each of cloves, powdered anise,
nutmeg, ginger, and allspice.
1/2 tsp. salt
3 eggs
1/2 cup diced candied lemon peel
1/2 cup diced candied orange peel
3 tbl. evaportated milk
In addition:
2/3 cup blanched almonds
1/2 cup candied pineapple chunks, cut into
2 to 3 slices.
2/3 cup candied cherries, halved.
Bring the honey to the boil with the oil and
sugar, stirring, and allow to cool again.
Sift the flour with the baking powder and
combine with the almonds, all the spices, the
eggs, and peels.
Add the honey-oil mix to the flour mix and
knead thoroughly. If the dough is too soft,
add more flour.
Let the dough rest in the fridge for 2 days,
covered tightly with plastic wrap. Grease
and flour a 13 X 17-inch baking pan. Preheat
the oven to 350F.
Dusting your hands with flour, press the
dough into the baking pan and smooth the
surface; brush with evaporated milk.
With a long sharp knife, lightly score the
dough to mark off about 48 cakes. Decorate
each individual cake with almonds, pineapple,
and cherries. I usually place almond halves
at each corner of the scored cakes, pointing
toward the center. Then on each side, I
place a candied pineapple slice, then I place
half a candied cherry in the center. Each
cake is decorated the same, or you could let
your imagination go and do them anyway you
like. Brush the cake again with milk, being
careful not to disturb your decorations.
Bake the cakes on the center shelf for 35-45
minutes. Let the cake cool slightly, remove
from the pan and cut out the individual cakes
as previously marked. Cool. Seal the cakes
in air-tight containers and store for 4-6
weeks before eating. If they should dry out,
place a couple slices of apple in the
container with the cakes and seal again.
This is a little different Lebkuchen, in that
it is made in a big cake and then cut into
little cakes. The big cake is scored into
little cakes, decorated, and then glazed
before it is baked, which makes it easy to
cut into the little cakes. Wrap the cakes
individually in plastic wrap and tie in
ribbon for a tasty treat to tuck into holiday
gift baskets. My friends talk about this
recipe all during the year in anticipation of
getting it in their goodie basket.
Lebkuchen Cakes
(For about 48 cakes)
1 1/2 cups honey
1/2 cup butter
1 1/4 cups sugar
5 cups flour
4 tsp. baking powder
4 1/2 cups ground blanched almonds
1 tbl. cinnamon
1 tsp. cardamom
1/2 tsp. each of cloves, powdered anise,
nutmeg, ginger, and allspice.
1/2 tsp. salt
3 eggs
1/2 cup diced candied lemon peel
1/2 cup diced candied orange peel
3 tbl. evaportated milk
In addition:
2/3 cup blanched almonds
1/2 cup candied pineapple chunks, cut into
2 to 3 slices.
2/3 cup candied cherries, halved.
Bring the honey to the boil with the oil and
sugar, stirring, and allow to cool again.
Sift the flour with the baking powder and
combine with the almonds, all the spices, the
eggs, and peels.
Add the honey-oil mix to the flour mix and
knead thoroughly. If the dough is too soft,
add more flour.
Let the dough rest in the fridge for 2 days,
covered tightly with plastic wrap. Grease
and flour a 13 X 17-inch baking pan. Preheat
the oven to 350F.
Dusting your hands with flour, press the
dough into the baking pan and smooth the
surface; brush with evaporated milk.
With a long sharp knife, lightly score the
dough to mark off about 48 cakes. Decorate
each individual cake with almonds, pineapple,
and cherries. I usually place almond halves
at each corner of the scored cakes, pointing
toward the center. Then on each side, I
place a candied pineapple slice, then I place
half a candied cherry in the center. Each
cake is decorated the same, or you could let
your imagination go and do them anyway you
like. Brush the cake again with milk, being
careful not to disturb your decorations.
Bake the cakes on the center shelf for 35-45
minutes. Let the cake cool slightly, remove
from the pan and cut out the individual cakes
as previously marked. Cool. Seal the cakes
in air-tight containers and store for 4-6
weeks before eating. If they should dry out,
place a couple slices of apple in the
container with the cakes and seal again.
Vanilla Kipferl (Crescents) (text)
his is an Austrian recipe.
1 vanilla bean
2/3 cup, generous (100 grams), blanched
almonds
2 cups (280 grams) flour
1/2 cup, scant (90 grams) sugar
1 large pinch of salt
3/4 cup plus 2 tbl (200 grams) softened
unsalted butter, cut into slivers
2 egg yolks
Vanilla sugar
Cut open the vanilla bean and scrape out the
pith. Grind the amonds very fine. With a
large knife, blend together the almonds with
the flour sugar, salt, vanilla pith, and
butter, using a chopping motion, on a work
board. Add the egg yolk and knead to form a
dough. Chill, wrapped in plastic. Shape the
dough into a roll and cut into 50 equal
pieces.
Preheat the oven to 375F.
Form the pieces into small rolls with pointy
tapering ends; bend these into crescents and
place on unbuttered baking sheets. Bake in
the center of the oven until light brown,
about 12 minutes. Dredge the crescents while
still warm in vanilla sugar or powdered
sugar. Reapply sugar after they cool (sift
over the top inside their storage container).
Yum.
his is an Austrian recipe.
1 vanilla bean
2/3 cup, generous (100 grams), blanched
almonds
2 cups (280 grams) flour
1/2 cup, scant (90 grams) sugar
1 large pinch of salt
3/4 cup plus 2 tbl (200 grams) softened
unsalted butter, cut into slivers
2 egg yolks
Vanilla sugar
Cut open the vanilla bean and scrape out the
pith. Grind the amonds very fine. With a
large knife, blend together the almonds with
the flour sugar, salt, vanilla pith, and
butter, using a chopping motion, on a work
board. Add the egg yolk and knead to form a
dough. Chill, wrapped in plastic. Shape the
dough into a roll and cut into 50 equal
pieces.
Preheat the oven to 375F.
Form the pieces into small rolls with pointy
tapering ends; bend these into crescents and
place on unbuttered baking sheets. Bake in
the center of the oven until light brown,
about 12 minutes. Dredge the crescents while
still warm in vanilla sugar or powdered
sugar. Reapply sugar after they cool (sift
over the top inside their storage container).
Yum.
Chocolate Peanut Butter Cup Cookie. (Just for the heck of it, since it was in with the others.) smileys/wink.gif
Chocolate Peanut Butter Cup Cookie--Blue Ribbon Winner from the Arizona State Fair
These, in a word, are incredible. Recipe
from Maria Baldwin of Mesa, AZ (although I
have embellished it a bit--a friend of mine
says that it is completely impossible for me
to follow a recipe).
Cookies:
1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 cups plus 2 tbls. a.p. flour
1/2 tsp. baking soda
Garnish:
3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and
unwrapped.
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips.
350F. oven. Makes 36 cookies.
Combine chocolate in bowl and microwave at
50% for about 2 minutes, stir and repeat
until smooth and melted (or do it the
old-fashioned double boiler way if you
prefer). Cool slightly.
Combine sugar and fat in large bowl. Beat at
medium speed with elec. mixer until blended
and crumbly. Beat in eggs, one at a time,
then salt and vanilla. Reduce speed to low.
Add chocolate slowly. Mix until well
blended. Stir in flour and soda with spoon
until well blended.
Shape dough into 1 1/4 inch balls. Roll in
chopped peanuts. Place 2 inches apart on
ungreased baking sheets.
Bake at 350F. for 8-10 minutes or until set.
Press a frozen (important) peanut butter cups
into the center of each cookie immediately
upon removing them from the oven. Press
cookies up against peanut butter cup if
desired for appearance, but, do not touch the
peanut butter cup again since it is now
melted, it must remain intact. Cool
completely.
Melt the peanut butter chips and drizzle back
and forth over the cookies using a parchment
pouch or plastic bag with a little snip off
the corner. Repeat with the chocolate, only
drizzling at another angle from the peanut
drizzle.
These go fast.
Chocolate Peanut Butter Cup Cookie--Blue Ribbon Winner from the Arizona State Fair
These, in a word, are incredible. Recipe
from Maria Baldwin of Mesa, AZ (although I
have embellished it a bit--a friend of mine
says that it is completely impossible for me
to follow a recipe).
Cookies:
1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 cups plus 2 tbls. a.p. flour
1/2 tsp. baking soda
Garnish:
3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and
unwrapped.
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips.
350F. oven. Makes 36 cookies.
Combine chocolate in bowl and microwave at
50% for about 2 minutes, stir and repeat
until smooth and melted (or do it the
old-fashioned double boiler way if you
prefer). Cool slightly.
Combine sugar and fat in large bowl. Beat at
medium speed with elec. mixer until blended
and crumbly. Beat in eggs, one at a time,
then salt and vanilla. Reduce speed to low.
Add chocolate slowly. Mix until well
blended. Stir in flour and soda with spoon
until well blended.
Shape dough into 1 1/4 inch balls. Roll in
chopped peanuts. Place 2 inches apart on
ungreased baking sheets.
Bake at 350F. for 8-10 minutes or until set.
Press a frozen (important) peanut butter cups
into the center of each cookie immediately
upon removing them from the oven. Press
cookies up against peanut butter cup if
desired for appearance, but, do not touch the
peanut butter cup again since it is now
melted, it must remain intact. Cool
completely.
Melt the peanut butter chips and drizzle back
and forth over the cookies using a parchment
pouch or plastic bag with a little snip off
the corner. Repeat with the chocolate, only
drizzling at another angle from the peanut
drizzle.
These go fast.
richard-in-cincy
Well-known member
Thanks Erin!!!
Marilyn, the search didn't work for me, either.
I just went into each numbered section of the Cookie Archive and looked for Richard's name.
I'm on Mozilla for Ubuntu (not that it matters, since neither of us can get to the search, but I do like to get my geek cred in where I can). smileys/wink.gif
I just went into each numbered section of the Cookie Archive and looked for Richard's name.
I'm on Mozilla for Ubuntu (not that it matters, since neither of us can get to the search, but I do like to get my geek cred in where I can). smileys/wink.gif
in our T& T, Sandi copied most of the post
http://www.eat.at/swap/forum8/44_Assorted_Favorite_Christmas_Cookie_Recipes_posted_at_Epi
http://www.eat.at/swap/forum8/44_Assorted_Favorite_Christmas_Cookie_Recipes_posted_at_Epi
another great cookie thread is posted in T&T great threads
http://www.eat.at/swap/forum38/1_Christmas_Cookie_Recipes_2005
http://www.eat.at/swap/forum38/1_Christmas_Cookie_Recipes_2005
mariadnoca
Moderator
If you know the names you can do a g**gle search for them...
Given the names likely aren't as common as say peach pie or something you can do a search and maybe get them that way. Example here is how you'd find your post for Lebkuchen:
Lebkuchen site:boards.epicurious.com
Update:)
Nevermind, I lied. that only gets you to Gail's.
Given the names likely aren't as common as say peach pie or something you can do a search and maybe get them that way. Example here is how you'd find your post for Lebkuchen:
Lebkuchen site:boards.epicurious.com
Update:)
Nevermind, I lied. that only gets you to Gail's.
mariadnoca
Moderator
It loaded for me but took a looong time. So happy to see all those - thanks!