My daughter and her BFF making sugar cookies.
Commenter urs requested the recipes for the Zimtsterne and Lebkuchen Wiener Art in my previous post, so here they are for anyone who is also interested:
The Zimtsterne recipe is from the “Joy of Cooking: Christmas Cookies“. They use the English translation and call then Cinnamon Stars. I see that the book is out of print, but there are used versions to be had and one review said that many of the recipes are also in the new Joy of Cooking cookbook. I don’t know what the etiquette on posting someone else’s recipes is, so since I can point readers to the source, that is what I’m doing.
Regine has given me permission to post her Lebkuchen Wiener Art recipe, and I’m quite sure it’s not available in an English translation anyways, so here it is:
Mix all together and set aside:
3 cups flour
1 tsp baking powder
1 cup sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamon
2 Tbsp cocoa
Melt together in a small pot:
1/2 cup Honey
1/2 cup Molasses (or for a milder taste, 1/4 cup molasses plus 1/4 cup brown rice syrup or light corn syrup)
and then add:
1 stick plus 1 Tbsp Butter
2/3 cup grated hazelnuts or almonds (I ground the hazelnuts (bough in the bulk section of my local natural foods store) in my coffee grinder))
Knead together the wet and dry ingredients, adding 1 to 2 tablespoons milk as needed.
Chill the dough, then roll into 2 sheets. Place one sheet on a parchment lined baking sheet. Spread generously with Raspberry and Black Currant Marmelade (I used Bon Mamman Four Fruits Preserves) and lay the second sheet on top.
Bake 20 minutes at 350°F then lower the temperature to 300°F and bake 25 minutes more.
Cut into squares while still warm. Brush with lemon sugar glaze. Store in an airtight container in a cool place.
Regine says that she hopes next year will smell every house of Lebkuchen! (Sorry, I had to quote her charming use of English.)
Finally, I had the inspiration to try another staple of the German Weihnachtsmarkt — Gebranntemandeln. Sold warm in paper cones, these candied almond are divine! I was short on almonds, but had a ton of local macadamia nuts, so I used both. Robin came to visit last night and she deemed them addictive, but the the mac nut version the better one (not that it stopped her from eating the almonds too!) and though I can’t dis the german tradition, I do think that using macadamia nuts is the perfect fusion of our German and Hawaiian Christmas experiences. I found the recipe/instructions in several places, but I think this one at Tasty Kitchen is the most accessible.