German Rosinenbroetchen German Brandy Soaked Raisin Cookies Recipes

GERMAN ROSINENBROETCHEN (GERMAN BRANDY SOAKED RAISIN COOKIES)

Steps:

• Soak raisins in a bowl with brandy for 30 minutes, covered.
• Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.
• Using a mixer, cream the butter until smooth.
• Add sugar, vanilla sugar and the eggs and beat until thick & creamy.
• In a separate bowl, sift together the flour and the spices.
• Stir lemon zest into the flour mixture.
• Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.
• Drain raisins and fold them into the batter.
• Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.
• Bake at 200 C/400F for 8-10 minutes, or until golden brown.
• Remove to wire racks to cool.
• IF USING AMERICAN MEASURING CUPS: use about 1 1/2 cups of raisins,1 stick butter,1/2 cup sugar,1 tsp vanilla sugar, about 2 2/3 cups flour.

BRANDY LACE COOKIES

Steps:

• Preheat oven to 350°f.
• Lightly grease and flour cookie sheets.
• In small saucepan combine sugar, margarine, and corn syrup.
• Bring to boil over medium heat.
• ,stirring constantly.
• Remove fom heat.
• Stir in flour, pecans and brandy.
• Drop 12 evenly spaced half teaspoonfuls of batter onto prepared cookie sheets.
• Bake 6 minutes or until golden.
• Cool 1 to 2 minutes until cookies can be lifted but are still warm and pliable; remove with spatula.
• Curl around handle of a wooden spoon;slide off when crisp.
• If cookies harden before curling, return to oven to soften.
• If desired, drizzle with melted chocolate.
• If time is limited, curling of the cookies is optional.

MOHRENGEMUSE (GERMAN CARROT SIDE DISH)

Steps:

• Wash and peel carrots, then cut them into thick sticks.
• Heat a large sauce-pot over low heat and melt the butter and sugar together until the sugar caramelizes.
• Add the carrot sticks to the caramel mixture and stir to coat.
• Add the hot broth,cover, and let carrots steam 25-30 minutes over medium-low heat (after 15 minutes, remove the lid so the remaining liquid will evaporate.).
• Once the carrots are cooked enough to your liking, whisk in the cream, season to taste, and add the chopped parsley.
• Serve warm.

CRANBERRY ORANGE NUT COOKIES

Steps:

• Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
• Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 350°F Line a baking sheet with parchment paper or a nonstick baking mat.
• Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
• Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

GERMAN SAND COOKIES - HEIDESAND

Steps:

• Beat butter until light and fluffy using an electric mixer.
• Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
• Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
• Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
• Preheat oven to 150 C.
• Have ready baking sheets lined with parchment paper (or greased).
• Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
• Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
• While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
• When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
• They should be covered in the sugar mixture on all sides.