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We will start with Germany......Pinienkuglen. These cookies melt in the mouth with chocolate and pine seed flavour. One of my favourite German cookies.
Lucie always gets her German baking book out this time of year. We made these together this time.
We started with 100 g. of soft butter, set aside. Make a paste with 125 g. pine seeds and add 125 g. shaved plain chocolate. Cream the butter with 150 g. icing sugar. Add the pine seed and chocolate paste to the butter/sugar mixture. Set in the refrigerator for 4 hours.
Bring the dough out of the refrigerator and make into balls about the size of a large marble. Experience has taught that these are better made on the small side. Place them one by one on a baking sheet lined with parchment. Put them back in the refrigerator overnight. Try not to cheat this step, the cookies will keep their shape much better.
Ok, pretend like it is the next day. Preheat the oven to 300 deg. F., 150 C., or Gas Mark 1.
While the oven is heating take the chilled cookie balls one sheet at a time out of the refrigerator. Sprinkle with hagelzucker (hail sugar), if you can find some. Decorate each one with a pine seed. Bake in the oven for 15 minutes. Let cool briefly before putting on a cooling rack.
You can also use hazelnuts, almonds and walnuts for this cookie.
Don't be too surprised if there are plenty of German cookies featured in the near future.
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"Christmas is a time when you get homesick - even when you're home." ~Carol Nelson
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