recipe ideas

Cookie recipes from the Hartkorn Christmas bakery

The time has come again, the scent of freshly baked cookies is pouring out of all kitchens. Kipferl, Printen, macaroons and of course gingerbread are among the most popular. We baked hard again and put together a few recipes for you.

Macaroon variations

  • 3 egg whites
  • 225g powdered sugar
  • 100g grated coconut or 130g acc. Hazelnuts
  • Ground cinnamon Cassia or Young Kitchen Chai Latte
  • Young Kitchen Chocolate Shock

Whisk three egg whites with a pinch of lemon juice and a pinch of salt until stiff and then add the sifted powdered sugar. Divide the mass into two bowls. Add grated coconut and a pinch of ground cinnamon in a bowl.

In the second bowl, stir in the ground hazelnuts with a ½ teaspoon of chocolate shock spice.

Preheat the oven to 140 ° C convection. Place the macaroons on a baking sheet with a teaspoon. If you like, you can decorate the hazelnut macaroons with a whole hazelnut.

Bake the macaroons for about 15-20 minutes and then let them cool on a wire rack.

vanilla crescents

  • 200g flour
  • 80 g of the finest sugar
  • 175g soft butter
  • 2 egg yolks
  • 100 g ground almonds
  • scraped out marrow from a stick vanilla

Knead all ingredients into a smooth dough and form into smooth dough rolls. These must then be kept in the refrigerator for at least one hour.

Preheat the oven to approx. 150 ° convection.
Take the dough rolls out of the fridge and cut them into thin slices. Roll the slices of dough individually between your hands into a 5-6 cm long roll and place them in the shape of curved tips on the baking sheet lined with baking paper. Bake the cookies in the oven for about 10 – 15 minutes. Then sprinkle the warm Kipferln with vanilla sugar or Sweet Tonka Kiss.

Quick walnut cookies

For the dough

  • 250g butter
  • 200g sugar
  • A pack of vanilla sugar
  • 4 eggs
  • 2 tablespoons of cognac (or milk as a non-alcoholic alternative)
  • 300g ground walnuts
  • 250g whole grain flour (e.g. rye flour)

For the cast

1 tablespoon of Young Kitchen Chai Latte seasoning
3 tablespoons of hot water
375g sifted powdered sugar
Halves of walnuts for decoration

First preheat the oven to 170 ° C. Mix the butter, sugar and vanilla sugar until creamy. Then add the eggs and the cognac and mix everything well. Then stir in the walnut kernels and wholemeal flour. Spread the dough on a baking sheet lined with baking paper and leave for approx. 15-20 min. bake (please test with a needle).

Take the tray out of the oven and let the dough cool completely.

For the icing, dissolve the chai latte spice in hot water and stir with the powdered sugar, and whoever still likes some cognac, to a smooth icing. If you don’t want to add alcohol, increase the chai latte percentage. Now spread the icing over the dough and decorate the cookies with the walnut halves. When the casting is firm, cut the dough sheet into pieces about 1 cm wide and 3 cm long.

We hope you enjoy trying it out and have a nice Advent season!


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