German Christmas Cookies

German Christmas Cookies

A vintage collection of German Christmas Cookie recipes published in the December 1929 edition of Better Homes and Gardens magazine. This collection included recipes for Mertizan Cookies, Almond Pretzel, Sprengerle, Cringeles, Almond Macaroon Cake & Macaroon Frosting, "Eier Kringel", and German Lace Cookies.
Vintage German Christmas Cookie Recipes from Better Homes and Gardens, December 1929

Mertizan Cookies

Ingredients

1 pound of sweet almonds
1/2 pound of almond paste
1 1/2 pounds powdered sugar
2 egg whites

Method

Blanch the almonds and dry overnight. The next morning, grind them very find and mix in the almond paste. Sift the powdered sugar over them. Mix and knead to a stiff paste with the egg whites, unbeaten. Roll with the hand on a board that has been sprinkled with powdered sugar, and cut into pieces the size of a walnut. Roll 1/2 inch thick and bake for 20 minutes in a moderate oven (325-degrees).


Almond Pretzel

Ingredients

1 cupful of butter
1 cupful of sugar
2 eggs, 2 egg yolks
2 cupfuls of flour
1/2 pound of almonds, unblanched and ground

Method

Cream the butter, add the sugar, and cream thoroughly. Add the eggs, the egg yolks, the flour, and the ground almonds. Mix and knead into one big roll. Put the roll in the refrigerator to harden. Remove and cut in pieces the size of a walnut. Roll 1/2 inch thick and twist. Bake in a slow oven (325-degrees) or 25 minutes.


Sprengerle

Ingredients

2 eggs
1 cupful of sugar
1 1/2 cupful of flour
1 tablespoon of anise seed

Method

Stir the eggs (without separating) and the sugar in one direction only, for 1 hour, round and round. Add the sifted flour, gradually, and the anise seed. Continue stirring until the dough is stiff. Roll out 1/2 inch thick. Press fancy roller mold into the dough to make a pattern, and cut into squares. Let these squares dry for 10 hours on a board. Bake in a slow oven (300-degrees) for 25 minutes, or unit a light amber shade.


Cringeles

Ingredients

1/2 pound of butter
1/2 cupful of sugar
2 eggs
1 teaspoon of vanilla
3/4 to 1 pound of flour

Method

Let the butter just begin to melt, then stir it into a cream with the sugar. Separate the eggs and add the yolks, then add the vanilla. Stir well, and add just enough flour so that the dough can be rolled into shape without sticking to the fingers. With the hands, roll a little of the dough at a time, on the board, into round ropes. Curl these ropes into rings and cross the ends. Dip one side of each ring into egg whites, unbeaten, and sprinkle the dipped side heavily with a mixture of cinnamon and sugar. Lay the rings far apart on a cooky sheet, and bake in a moderate oven (350 to 375-degrees) until a light brown.

Mrs. F. H., Iowa


Almond Macaroon Cakes

Ingredients

1/2 cupful of butter
1/2 cupful of granulated sugar
1 egg
1/4 cupful of grated or chopped almonds
2 cupfuls of sifted pastry flour

Method

Cream the butter, sugar, and the egg (without separating) until very light. Add the nuts and the flour. Put the dough on a well-floured board and knead a little, using only enough flour to keep the dough from sticking. Roll rather thick then cut with a small round cutter. Lay on a cooky sheet covered with wax paper, and prepare the Macaroon Frosting

Macaroon Frosting

Ingredients

1 egg
1 cupful of granulated sugar
1 tablespoonful of lemon juice
1 cup of chopped almonds
4 chopped bitter almonds

Method

Beat the egg (without separating) with the sugar for 10 minutes. Add the lemon juice and the grated nuts and beat well. Place a small mound of the mixture on top of each cake. Bake in a moderate oven (350-degrees) until the dough is nicely baked and the frosting is crinkly and done throughout. For variety, place small bits of candied cherry, citron, or angelica in the center of the macaroon frosting.

A.W., Wisconsin


"Eier Kringel" - German Egg Yolk Cookies

Ingredients

1 egg
3 hard-cooked egg yolks, put thru a ricer
1/2 cupful of sugar
1/2 cupful of butter
2 cupfuls of sifted cake flour
1/2 teaspoonful of powdered cardamon
Small amount of grated lemon rind

Method

Separate the egg and beat the yolk with the riced egg yolks, the sugar, and the butter, until the whole is well mixed and smooth. Add the flour, the cardamon, and the lemon rind and knead well. Then roll out about 1/8 inch in thickness, using flour sparingly. Cut with a doughnut cutter, and dip in egg white, then in granulated sugar mixed with coarsely chopped blanched almonds, and bake in tins, lined with wax paper, until a delicate gold. Bake in a moderate oven (350 to 375-degrees) and watch carefully, for they scorch easily.

Holly wreaths can be made of these by brushing each unbaked ring with egg white. Then cover with finely chopped pistachio nuts and place in a group of 3 tiny red candies to represent berries on one side, and a single 1 or 2 here and there.

A. W., Wisconsin


German Lace Cookies

Ingredients

1/2 cupful of sugar
1 egg
1 teaspoon of melted shortening
1/4 teaspoon of salt
1/2 cupful of oatmeal, uncooked
1/2 cupful of coconut
1/2 cupful of nutmeats
1 teaspoonful of vanilla

Method

Beat the egg without separating, and add the sugar and mix thoroughly. Add the other ingredients in the order named. Drop onto a cooky pan, leaving plenty of room between each cooky so that they can spread out. Bake in a moderate oven (375-degrees).

Mrs. H. R. H., Texas


 

 

These German Christmas Cookies were part of the "Cook's Round Table", Recipes from Readers from the December 1929 edition of Better Homes and Gardens Magazine.

 

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