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.
Feel free to look around and try out some of our great cookie recipes.
New cookie recipes are added regularly. Please check back often.
We hope you enjoy our quick and easy recipes!


Foreign Cookie Recipes including Chinese Cookies, German Cookies, Irish Cookies, Italian Cookies, Japanese Cookies, Mexican Cookies, Russian Cookies, Polish Cookies, and Greek Cookies.
Enjoy!

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:

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: