Every year I throw myself into baking these delicious authentic German Christmas cookies and every year I think I have a plan on how to do this without turning it into a huge production. I mean, I am German and efficient, but once you start baking thousands of cookies you just have to roll with it. (Pun intended.)
This year, I decided on 12 different cookies.
Heidesand, which is basically a buttery cookie with orange tones and a hint of coarse sea salt.
Vanilla Kipferl, a classic, crescent-shaped, buttery goodness, with almond flour and a light dusting of vanilla sugar.
Nußtaler, this year I decided to break free and make them square shaped, but in a nutshell, it’s a delicately roasted hazelnut cookie that melts in your mouth and was one of my Oma’s favorites.
Zimtsterne, this is the teenager of all of them, complicated, a bit moody at times, but when you get to the center this cookie is delightfully sweet. Made of ground almonds and cinnamon and GF.
Englesaugen, so many classics, a buttery cookie, a German cousin of the thumbprint cookie, filled with raspberry jelly.
Linzer Plätzchen, is a classic as well, an almond flour-based sandwich cookie, with lots and lots of butter with a raspberry jelly filling.
Pfeffernüsse, a little heap of spice covered with a sugary glaze, will remind you of your German ancestors. There are so many ingredients in there, including fruit, it’s almost healthy!
This is the assortment of my small tins this year - we have to draw the cookie line somewhere.
In my large tins, I am adding a few more options:
Pistazien Kekse, is a delightful yummy cookie with chunks of pistachio and white chocolate.
Lebkuchen, I probably don’t have to say much about this cookie, I personally prefer the Pfeffernüsse over the Lebkuchen but that is just me. Lebkuchen is like a fancy Gingerbread cookie and every year I try another version.
Schneeflocken, this is a new one in the assortment. Someone described them similar as to a Mexican wedding cookie, but I am not sure I quite agree. It’s a bit more subtle and simple.
Haselnußplätzchen, one of my favorites, because I love hazelnuts. This cookie is simple and simply delicious and topped with a hazelnut…. sometimes I just go rouge and top them with a chocolate chip.
Berliner Brot, this one is a bit intense, just like Berlin, filled with hazelnut, spices, and chocolate with a glaze drizzled on top.
This is what’s happening in my kitchen these days.
We made Stollen this weekend and I am trying to hide them from myself so I won’t eat them before they go to their designated homes.
As far as classes, I have three more classes this year and if you are looking for gifts for your young chefs. I just launched an amazing week of cooking lucky food!
The first week of January is no school.
What a great opportunity to have the kids make dinner for you and learn life skills at the same time.
We have a really fun Dinner Club this year!
GOOD LUCK FOODS!
Each session will be 2- 2 1/2 hours long. The kids will make a healthy dinner for 4 each evening. The classes are virtual, they log into the Zoom call, cook with Chef Pascal, ask questions, have fun and also clean up as they go. At the end of the class they will have made a delicious dinner for you.
Next week I can pay more attention to this email - but for today, I have to leave and bake some more. :)
People need their cookies! ❤️😂🙏
Much love
Chef Pascal