Amazing Cookie Recipes

Welcome to Amy's Cookie Recipes. Featuring some of the most amazing
mouth watering cookie recipes to please even the most picky cookie eaters.
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Scrumptious German Cookie Recipes such as: German Butter Cookies, German Butterscotch Cookie Crumb Cookies, German Cardamom Cookies, German Chocolate Drop Cookies, German Chocolate Walnut Drop Cookies, German Christmas Cookies, Pfeffernusse German Cookies, Springerle German Cookies, and Much More!

Recipe: German Chocolate Walnut Drop Cookies

½ cup butter
1 cup sugar
2 eggs
2 oz. chocolate
1 cup broken walnut meats
1/2 t vanilla
1/4 t salt
2/3 cup flour
Candied cherries

Cream sugar and butter, add eggs one by one, melted chocolate and walnut meats, then vanilla and flour sifted with salt. Drop from teaspoon on cookie sheet and top with bit of candied cherry. Bake in a 350 oven for about 15 minutes.

Notes: These will make rich, rather flat cookies, crisp and delicate. For a thicker but tougher cookie, the flour may be increased to a cup or more. These cookies keep well for a short period but must not be allowed to lose their crispness by exposure in humid air.

About the Author – unknown

Source: out of a book printed in 1949
Published:

Recipe: German Cardamom Cookies

Recipe: German Cardamom Cookies

1 3/4 cups butter
2 cups sugar (brown or white)
1 small egg
1 1/4 cups cream
8 cups bread flour or all purpose flour
2 t baking powder
1 T finely powdered cardamom seed
2 cups chopped almonds

Cream butter and sugar, add egg, then cream alternately with flour sifted with dry ingredients. Add chopped almonds. Knead and form into rolls, wrap in wax paper and allow to stand overnight in refrigerator. Slice off, about one-fourth inch thick, and bake at 350 for 10 or 15 minutes.

About the Author – unknown

Source: out of a book printed in 1949
Published:

Recipe: German Butter Cookies

Recipe: German Butter Cookies


1 pound butter
1 pound sugar
4 eggs
4 cups pastry flour (or more)
Cream butter, add sugar gradually and cream again, then add eggs one by one, work in flour, chill for 2 hours, roll out one-fourth inch thick and cut out in the fancy designs. Brush with beaten egg and sprinkle with ground almonds mixed with sugar or with colored sugar and tiny silver balls. Or frost later. Bake in a moderate oven for about 15 minutes.

These are cookies in their starkest form, no flavoring but the natural butter and eggs; no leavening but the eggs. You can add vanilla flavoring if you desire, or ground nuts.

While these cookies make excellent simple cut-outs, it is better not to use them for difficult patterns such as Santa Clauses and angels because the dough is too delicate.

About the Author – unknown

Source: out of a book printed in 1949
Published

Recipe: Pfeffernusse German Cookies

Recipe: Pfeffernusse German Cookies


5 eggs
2 cups brown sugar
Grated rind 1 lemon
3 tablespoons black coffee
6 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mace
½ teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon
1/~ teaspoon crushed carda-mom
1 cup ground almonds
1/2 cup chopped citron
¼ teaspoon anise oil
Beat eggs until thick, add sugar a little at a time, beating thoroughly. Add lemon rind, then coffee alternately with the flour which has been sifted with the baking powder, salt and spices. Add nuts and citron. Chill 2 hours, then take pieces of dough and roll into rolls about an inch in diameter, slice off half-inch pieces and set on a buttered cookie pan. Allow to stand overnight in a cool place to dry. In the morning turn each cookie over and put a drop of apricot brandy on each moist spot. Bake in a slow oven — about 300— for 20 minutes. The brandy causes the cookies to pop and become rounded. The cookies are better for aging and should be kept in an airtight tin, being softened finally by the addition of a cut apple to the tin. They may be rolled in confectioners’ sugar which has been stored with anise or they may be frosted. If they are frosted, no apple will be needed for softening purpose.

For the frosting, mix anise-flavored confectioners’ sugar with egg white and a little water, brush the frosting over the whole cookie and allow it to dry partially. While it is still a little damp, roll the cookie again in confectioners’ sugar.

This finally is the recipe for which we searched and with which we experimented for years. Sometimes we would get the texture right, sometimes the flavor would be right. Never did we manage to get every thing right until we figured out this combination of spices. My cookie isn’t as dark as commercial Pfeffernusse and the black pepper may be too strong for your taste, but these cookies taste the way Pfeffernusse ought to taste, if that means anything to you. It does to me.

About the Author – unknown

Source: unknown
Published:

Recipe: German Butterscotch Cookie Crumb Cookies

Recipe: German Butterscotch Cookie Crumb Cookies


1/4 cup butter
1 cup brown sugar (tightly packed)
2 egg yolks
1/4 cup milk
1 cup flour
1/4 t salt
1/2 t soda
1 t cinnamon
1/4 cup walnuts
1 cup cookie crumbs
 Cream butter, sugar, add egg yolks and continue heating. Stir in flour sifted with salt, soda and spice alternately with milk. Finally fold in walnuts and cookie crumbs – these can be spicy or white cookies but not chocolate. Drop from teaspoon. Bake in a moderate oven (350) 10 to 15 minutes.

About the Author – unknown

Source: out of a book printed in 1949
Published:

Recipe: Springerle German Cookies

Recipe: Springerle German Cookies


4 eggs
2 cups sugar
3 ½ cups cake flour, or more if needed
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons melted butter Aniseed
Beat eggs in electric mixer, add sugar gradually and continue beating about 10 minutes. Blend in sifted flour, salt and baking powder with the melted butter. Roll out lightly and press out design from a Springerle board; then place on buttered sheet that has been sprinkled with aniseed. Allow to stand 12 to 24 hours to set the design. Then start to bake in a 350 oven. These cookies must be watched carefully so that they do not darken. Just a hint of yellow is all the browning that should be allowed and the oven temperature should be lowered to 300 after the first 5 minutes of baking. Baking time is about 15 minutes.

Notes: The less flour you can get by with the better- 3½ to 4 cups of pastry flour.

If bread flour is used, cut the amount down. Plain sugar can be used but, powdered sugar is better. Confectioners’ sugar can be used also but in that case 2½ cups will be needed and the flour should be cut down slightly. Do not roll too thin one third of an inch is about right, but a half inch may prove not to be too thick if the board can be pressed down hard. If the dough is difficult to handle and the Springerle board sticks in spite of having been well floured, sift extra flour over the top of the dough before pressing. You will then have to blow the extra flour off after removing the Springerle board. But your second rolling of cookies will not be tough and all your cookies will stay softer inside.

Springerle boards may be obtained at most big department stores either in squares or oblongs with from four to twelve designs on each board. Or you may be able to get a Springerle embossed rolling pin. My sister Mabel liked to use one of these but the rest of us found that they often slipped and we prefer the flat boards which used to be imported from Germany and Switzerland but are now made here.

Traditionalists say that Springerle should never be soft inside since they were meant to be dunked. If you feel that way, you will have an easier time rolling them out but we like them soft and Mother liked them best freshly baked as well, so she always baked another batch right before Christmas.

About the Author – unknown

Source: out of a book printed in 1949
Published:

Recipe: German Christmas Cookies

1 cup butter
3/4 cup sugar
2 egg yolks
1 cup ground walnut meats
1 3/4 cups cake flour

Topping:
2 egg whites
Candied cherries

Cream butter and sugar, add egg yolks and beat, then walnuts and flour. Chill, then form into small balls. Beat egg whites and put a dab on top of each cookie. Top with piece of cherry. Bake in moderate oven (350) about 15 minutes. Notes: These are somewhat similar to Pecan Balls but a little less “sandy” because of the egg yolks and increased sugar. The topping makes a pretty cookie.

About the Author – unknown

Source: out of a book printed in 1949
Published: