In the last couple of days, I have had the opportunity to take it a little easy…..and in my usual style, that does not mean, I did nothing :-). I decided to catch-up on Christmas baking for the family + hamper gifts (gift baskets) for our two neighbors.
First, was my Pineapple Fruit Cake (my version of Christmas Fruit Cake, since I am not a fan).
Second, Orange Lightening Cake (as muffins).
Thirdly, Star Wars Sugar Cookies, with green and red sugar sprinkles for a Christmas flare. The forms, we purchased at Williams and Sonoma, while they were on special for $4.95. For these, I used this recipe, but found I had to add 1 additional egg, and 1/2 stick of additional butter as it was very dry.
German Christmas Cookies
1 egg (separate egg yolk and white)
60 g (1/2 cup) Almond meal
180 g (1 1/2 cups) All purpose flour
1/2 tsp Baking powder
80 g + 40 g (1 cup) icing sugar (confectionary sugar)
80 g (3/4 stick) butter (softened)
1 tsp vanilla essence
1 Tbsp milk
1 Tbsp water
Mix the yolk, almond meal, flour, baking powder, salt, 80g icing sugar, butter, vanilla and milk in a large bowl. NOTE: I start mixing with a fork and then use my hands as the dough starts to form). Form the dough into a ball, wrap with plastic wrap and place in the fridge for 30 minutes.
Pre-heat oven to 375 degrees F (200 degrees C). Once dough has chilled, place it between two layers of plastic wrap and roll out the dough. Cut out your cookies using your forms and place on a tray that is covered with baking paper (cookie sheets).
Mix the rest of the icing sugar (40g), egg white and water in a bowl and whisk to dissolve the icing sugar. With a brush thinly coat the top of the cookies with the glaze-mixture. Bake cookies for ~12 minutes or until golden.
Remove from the oven, leave on tray to cool for 5-10 minutes. Place on cooling rack thereafter until completely cooled.
What have you been baking for Christmas? I would love to hear.