Christmas Rocks German Cookie Recipes

GERMAN ROCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter and sugar. Add eggs, one at a time, beating after each. Dissolve the baking soda in the hot water, add it to the egg mixture. Stir in the flour and cinnamon until well blended. Finally, stir in the dates and walnuts so they are evenly distributed.
• Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden.

CHRISTMAS ROCKS (COOKIES)

Steps:

• Preheat oven to 325 degrees. Prepare cookie sheets by greasing or covering with parchment paper.
• Dredge chopped fruits in some of the flour. Using mixer, cream softened butter and sugar. Add well beaten eggs. Sift flour with spices, cocoa, baking soda and add to mixture, along with coffee. Add fruits and nuts and fold in, making sure to incorporate thoroughly.
• Drop cookie dough by teaspoon onto prepared cookie sheets. Bake for 12 to 18 minutes or until a rich biscuit color. Cool on racks.
• Store in jars. If you like, you may sprinkle with sherry occasionally or place a cut apple or orange inside the jar (to keep cookies moist). The longer the cookies stand, the better they taste. These cookies also freeze well in moisture-proof bags.
• You can use other fruits or nuts - whatever you prefer.

MANDELSPRITZGEBäCK (GERMAN CHRISTMAS ALMOND COOKIES)

Steps:

• Preheat oven (375°F, 190°C).
• Grease baking trays.
• Mix butter with sugar until creamy. Add egg and egg yolk and mix until foamy.
• Add almonds and a few drops oil of bitter almonds.
• Add flour (mixed with baking powder) little by little and mix. The dough should be elastic, but will not be smooth.
• Fill in the dough into a cookie press with big star nozzle or better into a meat grinder with a big star nozzle.
• Make/press dough strings of about 2 to 3-inches. Form dough strings into rings, "S", horseshoes or any other shapes you like and place on baking tray.
• Bake for about 12 minutes. Cookies should still be light.
• NOTE: Oil of bitter almonds: if you can't find it, use almond extract.
• NOTE on cookie press: the dough is elastic but not smooth. So using a simple icing bag could be difficult. I use a meat grinder with a special cookie star nozzle. You can use a suited cookie press.
• NOTE on custom yield: I really can't give the correct custom yield. But the amount will make several baking trays. Baking time is given for one tray.